10 Ways to Cook with Squash Blossoms

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

In Greece, zucchini flowers are often added to vegetable stews or to grated zucchini and cheese for savory pies.

Blogger Katie Quinn Davies tops crisp pizza with both zucchini and zucchini blossoms.

Chef Fabio Trabocchi cooks pasta in the style of risotto to create a rich, silky sauce, then garnishes the dish with zucchini blossoms.

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

This healthy frittata is great to make with whatever vegetables are on hand.

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

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.

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.

This traditional Friulian pasta is called girini, which means tadpoles in Italian. It is made with a very soft egg batter that gets pushed through the holes of a colander in the style of spaetzle. It's good with any number of sauces, but in the fall, it's terrific with seasonal vegetables like zucchini and zucchini flowers.