Zucchini Blossoms Stuffed with Tomatoes and Parmesan

I first came across zucchini blossoms at Alta, a cute Tapas place in West Village. I honestly didn’t know what we would get when we ordered zucchini blossoms, but were pleasantly surprised with a beautiful vegetable dish. Although the dish was fried, the delicate nature of the blossom made it lighter and added a bit of sweetness.

So when I was walking home from work and passed by our local farmer’s market, I couldn’t not buy the box of beautiful blossoms that was right in front of me. I figured I would improvise the recipe with the ingredients we had at home.  Most of the recipes I found on the internet involved frying the blossoms in pretty heavy batter, which I would have done. But then I found a stuffed and baked recipe on epicurious, which seemed healthier, so I followed that.

Zucchini Blossoms Stuffed with Tomatoes and Parmesan

Yield: 6 to 8 servings


  • 8 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1 cup plain dry breadcrumbs
  • 1 tablespoon chopped fresh thyme
  • 8 ounces ripe plum tomatoes, seeded, finely chopped
  • 1/3 cup freshly grated Parmesan cheese (about 1 ounce)
  • 2 large eggs, lightly beaten
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 16 baby zucchini with blossoms attached
  • Lemon wedges


Preheat oven to 350°F. Coat 15x10x2-inch oval baking dish with 1 tablespoon oil.

Heat 5 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes.

Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes.

Transfer to large bowl. Mix in tomatoes, cheese, eggs, garlic, salt and pepper.

Fill zucchini blossoms with breadcrumb mixture, using about 2 teaspoons for small blossoms and 1 tablespoon for large blossoms (be careful not to tear blossoms). Sprinkle any remaining breadcrumb mixture over baking dish.

Drizzle remaining 2 tablespoons oil over.

Bake until zucchini are tender, about 30 minutes. Serve with lemon wedges.

We decided to serve this dish as an appetizer to for dinner of  Leek Tops Mac and Cheese and Garlic Bread.

3 Responses to “Zucchini Blossoms Stuffed with Tomatoes and Parmesan”
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  2. piggly wiggly says:

    this is an interesting recipe. im from eastern india, and we cook these flowers in multiple ways. sometimes, they are just chopped and tossed with potatoes, tomatos, onions and ginger.. and at other times, they are dipped in a fine lentil batter (can be substitued with a flour + egg batter) and pan fried. makes for a nice afternoon snack with tomato sauce, chilli dip or even with crushed peas.

Check out what others are saying...
  1. […] rock salt, tomato sauce Love the texture and flavor of zucchini blossoms. I’ve even made Stuffed Zucchini Blossoms at  home before, albeit less […]

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