Stuffed Zucchini Flowers Filled with Cheese (Italian Style)

Stuffed zucchini flowers with cheese are so incredibly delicious, you’ll wish it was zucchini season all year long! This is a typical Italian dish, but often includes a little anchovy, too (optional, for all you anchovy haters!)

Who doesn’t love a good cheese pull?

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If you loved my fried zucchini blossoms recipe, you’re going to flip for these stuffed zucchini flowers using mozzarella! One thing is that you don’t need to deep fry these for the best results; they turn out fabulously with pan frying.

Yes, they are still a traditional Italian preparation, however, as I noted above, they often have an anchovy hidden inside (so much for the Italian “no cheese with fish” rule!) Alternatively, they can be filled with just the anchovy. 

Which ever way you fry them, they’re incredibly delicious! I’ve never met anyone who doesn’t fall hard for these guys (yes, they’re male.) If you’re growing squash, you’ll only want to use the male flowers, which won’t have any fruit attached behind them. The ones bearing fruit are female. 

Another tip: you can eat parts of the zucchini plant itself! My Zia Iolanda in Italy cooked some of the tips and tendrils when I was visiting her last year. Here is a soup recipe from Mely from Mexico in my Kitchen using squash vines and shoots. 

Shall we get to that step by step stuffed zucchini flowers recipe now? I hope you enjoy them as much as I do! Let me know if you make them by clicking on the stars in the printable recipe card and leaving a review.  Have a question? Leave it in the comments so I can respond to you; enjoy!

Try this zucchini flower frittata, too!

If you’re looking for a more substantial filling, Frank from Memorie di Angelina has a Ligurian zucchini flower recipe for you.

Stuffed Zucchini Flowers Filled with Cheese

recipe by Christina Conte (family recipe)

FULL PRINTABLE RECIPE BELOW

Equipment: whisk, nonstick pan, stainless steel pan or cast iron pan

Note: the amount of batter is more than you will need. Also, my Nonna never added anything to the flour and water mixture, but if you’d like to use sparkling water or a pinch of baking soda, go ahead).

Make the batter by putting the flour and salt in a bowl or tray where you can dip the flowers into. Add the milk, then gradually add the water a little at a time and beat with a whisk or fork. Keep adding the water until a thick consistency is reached. Whisk for at least 2 minutes and set aside.

Remove the pistil and stem of the flowers, then rinse gently and dry on paper towel. It’s okay if they tear a little or you open them completely. It’s easier to make sure there’s no dirt or bugs inside this way.

Place a piece of cheese inside each flower. It’s okay if a little sticks out, but it’s better if the cheese is completely covered. (Add an anchovy on top of the mozzarella, if using.)

Fold the zucchini flower around the cheese. They are very compliant, so this isn’t difficult.

At this point, heat a frying pan over medium high heat with a generous amount of olive oil (no need to deep fry, though.) Next, dip the stuffed zucchini flower into the batter and coat evenly.

Remove with a fork, let excess batter drip off.

Place the battered and stuffed zucchini blossom directly into the hot frying pan. Continue to do this with each stuffed flower.

Fry for about two minutes, then flip over to fry the other side. As you can see, if a little of the cheese oozes it, it won’t ruin the end result.

When cooked, move the stuffed zucchini flowers to a paper towel lined plate.

Although these can be eaten when cold, they’re oh, so much better when they’re hot!

And don’t forget the gratuitous cheese pull!

Soooo good!

Buon appetito!

Fried Zucchini Flowers Stuffed with Cheese (Italian Style)

Servings: 8

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

A delightfully easy to make recipe for zucchini flowers stuffed with mozzarella (and anchovy.)

4.9 from 36 votes

Print Rate Pin

Special Equipment

• 1 whisk
• 1 stainless steel pan (or cast iron- non stick)

Ingredients

• ⅓ cup flour
• ¼ tsp salt
• 3 oz water (sparkling water is optional)
• 1 tsp milk
• 8 zucchini flowers (or as many as you want to make)
• 8 small slices of mozzarella cheese (cut to the size of the flowers)
• 8 anchovies (optional)
• extra virgin olive oil (as needed for frying)

US Customary - Metric

Instructions

• Make the batter by putting the flour and salt in a bowl or tray where you can dip the flowers into. Add the milk, then gradually add the water a little at a time and beat with a whisk or fork. Keep adding the water until a thick consistency is reached. Whisk for at least 2 minutes and set aside.
• Remove the pistil and stem of the flowers, then rinse gently and dry on paper towel. It’s okay if they tear a little or you open them completely. It’s easier to make sure there’s no dirt or bugs inside this way.
• Place a piece of cheese inside each flower. It's okay if a little sticks out, but it's better if the cheese is completely covered. (Add an anchovy on top of the mozzarella, if using.)
• Fold the zucchini flower around the cheese. They are very compliant, so this isn't difficult.
• At this point, heat a frying pan over medium hight heat with a generous amount of olive oil (no need to deep fry, though.) Next, dip the stuffed zucchini into the batter and coat evenly.
• Remove with a fork, let excess batter drip off. Place directly into the hot frying pan. Continue to do this with each stuffed flower.
• Fry for a about 2 minutes, then flip over to fry the other side. As you can see, if a little of the cheese oozes it, it won't ruin the end result. When cooked, moved to a paper towel lined plate. Although these can be eaten when cold, they're oh, so much better when they're hot!

Notes

• Note: the amount of batter is more than you will need. Also, my Nonna never added anything to the flour and water mixture, but if you’d like to use sparkling water or a pinch of baking soda, go ahead).

Nutrition

Serving: 1 fried zucchini flower | Calories: 149kcal | Carbohydrates: 5g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 409mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg

Did you Make this Recipe?

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Author: Christina Conte

Course Appetizers

Cuisine Italian

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