Cheese-stuffed zucchini flowers are a traditional specialty of Italy and Provence. This version of the fried vegetarian side dish or appetizer takes on an Occitanie flair with Tomme des Pyrénées, a cheese produced in that southwestern region of France. Thanks to the cheese's rich, slightly tangy flavor, you only need a little bit to highlight this dish. Source: EatingWell Magazine, July/August 2018

Emily Monaco


Ingredient Checklist


Instructions Checklist
  • Line a large plate with paper towels. Clip a candy thermometer to a large pot and add oil. Heat to 350 degrees F over medium-high heat.

  • Meanwhile, carefully open squash blossoms without tearing the petals and remove the stamen. If stems are attached, trim to 1 inch.

  • Whisk egg in a medium bowl. Mix in fresh cheese, Tomme des Pyrénées (or havarti), parsley, salt and pepper. Stuff each squash blossom with about 1 tablespoon of the cheese mixture, closing the petals around the filling.

  • Whisk flour and water in another medium bowl until smooth. Dip 6 of the stuffed blossoms in the batter, allowing the excess to drip off. Place in the hot oil and fry, turning occasionally, until browned, 5 to 8 minutes. Transfer with a slotted spoon to the prepared plate. Return the oil to 350 degrees F. Repeat with the remaining squash blossoms.

  • Arrange the squash blossoms on a serving platter. Garnish with parsley and more salt, if desired. Serve immediately.


Equipment: Candy thermometer

Nutrition Facts

196 calories; 16.3 g total fat; 5 g saturated fat; 53 mg cholesterol; 194 mg sodium. 72 mg potassium; 6.6 g carbohydrates; 0.4 g fiber; 6.3 g protein; 591 IU vitamin a iu; 5 mg vitamin c; 124 mg calcium; 1 mg iron; 9 mg magnesium;