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.

Emily Monaco
Source: EatingWell Magazine, July/August 2018


Recipe Summary

30 mins
30 mins


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; protein 6.3g; carbohydrates 6.6g; dietary fiber 0.4g; sugars 0.1g; fat 16.3g; saturated fat 5g; cholesterol 53.3mg; vitamin a iu 590.5IU; vitamin c 5.1mg; folate 0.4mcg; calcium 123.9mg; iron 0.7mg; magnesium 9.2mg; potassium 72.1mg; sodium 193.6mg.