Stuffed Zucchini Flowers Recipe

Name: Stuffed Zucchini Flowers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 pieces Zucchini Flowers With Baby Zucchini Attached; 2 cups Flour; 1-1/2 cup Unflavored Fizzy Water (soda Water); 3/4 teaspoons Salt; 1 cup Goat Cheese; 1/3 cups Cream Cheese; 1/4 cups Or Less Of Finely Shredded Monterey Jack Or Mozzarella Cheese; 1/2 teaspoons Fresh Basil; 1/2 teaspoons Fresh Parsley; 1/2 teaspoons Minced Or Pressed Fresh Garlic; 2 stalks Green Onions, Finely Chopped; 1/4 teaspoons Pepper

Servings: persons

12 pieces Zucchini Flowers With Baby Zucchini Attached
2 cups Flour
1-1/2 cup Unflavored Fizzy Water (soda Water)
3/4 teaspoons Salt
1 cup Goat Cheese
1/3 cups Cream Cheese
1/4 cups Or Less Of Finely Shredded Monterey Jack Or Mozzarella Cheese
1/2 teaspoons Fresh Basil
1/2 teaspoons Fresh Parsley
1/2 teaspoons Minced Or Pressed Fresh Garlic
2 stalks Green Onions, Finely Chopped
1/4 teaspoons Pepper

1
In a medium bowl, whisk together the flour, water and salt until smooth. Set aside. This is your batter mix.
2
In a small bowl, combine the goat cheese, cream cheese, Monterey Jack, basil, parsley, garlic and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each flower. Close the blossoms and gently twist the petals to seal.
3
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
4
Dip the stuffed zucchini flowers into the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on an oven rack or on paper towels.
5
Season with salt once they come out of the fryer and serve warm. You can warm them up in the oven if you need to serve them later.
6
The filling gets so gooey and oh my, these are so yummy!
7
I cannot wait for the blossoms to get here. Farmers Market, here I come!

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 pieces Zucchini Flowers With Baby Zucchini Attached, 2 cups Flour, 1-1/2 cup Unflavored Fizzy Water (soda Water), 3/4 teaspoons Salt, and more.

Yes, Stuffed Zucchini Flowers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Zucchini Flowers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions