8 Ways to Serve Squash Blossoms

Squash Blossoms with Pimento Ricotta

© Fredrika Stjärne

One of the best ephemeral foods of summer is the humble squash blossom, a delicate, bright orange flower that grows on zucchini. They're not always easy to find, but if you're able to grab a few at your local farmers market, you're in for a treat. They're absolutely delicious battered and fried — better yet, stuffed with a decadent lobster and mascarpone filling — and we also love them mixed with butter, as a light sauce to accompany spaghetti. Tempted? Read on to select a squash blossom recipe to try.

01 of 08

Summer Squash with Poblano, Queso Fresco, and Epazote

Summer Squash with Poblano Queso Fresco and Epazote Recipe
Aubrie Pick

Epazote is a leafy herb with a pungent, bright flavor, with notes of citrus, mint, and oregano. It lends a savory depth to the summer squash and pairs particularly well with dairy. Leaving the queso fresco in larger chunks allows it to soften slightly but not completely melt into the dish.

02 of 08

Fried Zucchini Blossoms with Prosciutto and Mozzarella

Fried Zucchini Blossoms with Prosciutto and Mozzarella
Greg Dupree

Zucchini blossoms can be ordered online and are seasonally available at farmers markets. Prosciutto cotto and Parisian ham should be available at a well-stocked grocery store with a cheese counter; substitute cooked ham, if needed.

03 of 08

Squash Blossoms with Pimiento Ricotta

Squash Blossoms with Pimento Ricotta

© Fredrika Stjärne

Stuff raw blossoms with pimiento-laced ricotta for a light and fresh summer hors d'oeuvre.

04 of 08

Spaghetti with Squash Blossom Butter and Summer Beans

Spaghetti with Squash Blossom Butter and Summer Beans
Charles Masters

2005 F&W Best New Chef Lachlan Mackinnon-Patterson adds a generous amount of crisp green and wax beans to this light summer pasta for crunch and body, so the dish uses fewer noodles.

05 of 08

Squash Blossom Quesadillas

Squash Blossom Quesadillas
© Sarah Bolla

Squash blossoms' mellow flavor is sublime with melted cheese; serve them lightly wilted inside a quesadilla for a quick and ultra-satisfying treat.

06 of 08

Lobster-Stuffed Zucchini Blossoms

Lobster-Stuffed Zucchini Blossoms
Victor Protasio

Delicate zucchini blossoms are made for filling and frying. We're giving this classic Italian appetizer a decadent spin with a lobster and mascarpone filling, though feel free to use lump crabmeat, cooked shrimp, or diced zucchini in place of the lobster.

07 of 08

Asparagus and Zucchini Frittata

Asparagus-and-Zucchini Frittata
© John Kernick

Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese, and salumi, or for lunch with a green salad.

08 of 08

Zucchini with Niçoise Olives and Burrata

Zucchini with Niçoise Olives and Burrata
© Michael Turek

Star chef and Top Chef judge Tom Colicchio captures the essence of zucchini by braising it quickly and then tossing it with briny olives. Vibrant orange squash blossoms accent the finished dish.

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