I did not even know you could cook and eat the flowers that grew on the zucchini plants until recently. If it was not for my Instagram feed, I may never have known. I was scrolling along as I normally do and came upon a post a friend made about frying the zucchini flowers, and was intrigued. Of course that day I was missing enough oil to fry, so tried looking up recipes to bake. Naturally it was the day before food shopping and we were out of the eggs necessary to bake any of the recipes I found, so I created my own. Literally crossed my fingers, threw this all in and hoped for the best.
IT WAS AMAZING.
After this amazing discovery, I am now plotting on the flowers blooming from the pumpkin plant which mysteriously grew in the side yard. Those pretty flowers are next in my oven. Maybe I will try frying those. Either way, the thought of cooking a flower does seem odd, especially if you aren’t as adventurous with eating as me. Try it. I promise you won’t be disappointed and will forever be wondering which parts of the foods you make are edible without you realizing it!
- 10 zucchini flowers
- 1 c ricotta cheese
- ½ c shredded mozzarella cheese
- ¼ c parmesan cheese
- 5 mushrooms, diced into small pieces
- 1 tsp basil
- 1 tsp garlic
- olive oil, for drizzling
- Preheat oven to 400F.
- Combine the ricotta, mozzarella, and parmesan cheeses together. Once well combined, mix in the mushrooms, basil, and garlic.
- Peel open the zucchini flower gently; mine were loosened from washing and removing pistons. Stuff each flower with about a Tablespoon of mixture, or less depending on the size of your flowers.
- Place the stuffed zucchini flowers in a greased baking dish, then drizzle lightly with olive oil.
- Bake for 15-20 minutes.