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Stuffed Zucchini Blossoms are crunchy on the outside and creamy in the inside. They are a great appetizer and a great way to impress your friends and family. | www.butterandthings.com

Stuffed Zucchini Blossoms

Stuffed Zucchini Blossoms are crunchy on the outside and creamy inside with refreshing flavors of basil and lemon zest. The garlic adds another layer of yumminess. Combined with a drizzle of balsamic glaze, it’s heavenly.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 5 people
Calories 176 kcal


  • 7 oz ricotta cheese
  • 10 zucchini blossoms
  • 2 cloves garlic finely chopped
  • 6 basil leaves chopped
  • Zest of a lemon
  • 1 cup flour
  • 1 cup seltzer water about a cup
  • 3 tbsp Balsamic glaze store bought
  • Salt to taste


  • In a bowl combine ricotta cheese, basil, garlic, lemon zest, and salt to taste.
  • With a spoon gently stuff the zucchini blossoms. Be very gentle, as the blossoms are delicate and break easily. The amount is about a tablespoon, but it will vary depending on the size of the zucchini flower.
  • Sift the flour and whisk in the seltzer water. You will want the batter to be smooth, but don’t over whisk. If the batter is too watery add more flour or if it’s too thick you can add more seltzer water.
  • In a cast iron skillet or frying pan heat about 2 inches of oil over medium heat.
  • Once the oil is hot, one at a time, submerge the zucchini blossoms in the batter, shake off any excess batter, and gently lay it in the heated oil. Do not overcrowd the pan. Cook until they’re golden brown on both side. Try to only flip the zucchini blossoms once because they can easily fall apart.
  • Transfer the golden brown zucchini blossoms to a plate with paper towels, this will allow for the oil to drain. Salt to taste and drizzle balsamic glaze. Try to eat them immediately.


Calories: 176kcalCarbohydrates: 24gProtein: 7gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 53mgPotassium: 68mgSugar: 1gVitamin A: 200IUVitamin C: 0.4mgCalcium: 93mgIron: 1.3mg
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