Cheese Stuffed Zucchni Flowers

Last summer, I introduced my nephew to cheese stuffed zucchini flowers.  At first he turned his nose up at the brown looking concoction, but once he took a bite of it, he never stopped asking for it.  Even in the dead of winter, he asked if I could make cheese stuffed flowers and I had to tell him "no."  As I explained to him, he has to wait until summer when the flowers are in bloom.  Only then, can he delight in this delicate cheesy goodness.

Most people will use squash blossoms, but zucchini blossoms are just as good.  Last summer I intended to grow and use squash blossoms, but my squash plant didn't survive.  Instead, I got three zucchini plants, so I used up as many of the flowers as possible (see my July 14, 2012 posting).  This year, I didn't even bother trying to grow squash plants and chose to grow two zucchini plants.  Overall, using the flowers in this way is a win-win situation because if I don't use the flowers, I'll end up with too many zucchinis throughout the summer or at the end of the summer.

So, the following is my generic "recipe" for cheese stuffed zucchini flowers.  I apologize for not having specific measurements, but I didn't want to make the recipe fussy.

 

Zucchini or squash blossoms

Shredded cheese (preferably mozzarella, monterey jack, or some other white cheese)

Basil leaves, torn into pieces (optional)

Milk

Flour
Oil (for pan frying)

 

1.  Gently open up the blossom, being careful to not tear it.

2.  Stuff shredded cheese into the flower.  Be careful to not overstuff and tear the flower.

3.  Add the basil leaves to the flower and add a little more cheese if possible.

4.  Gently twist the top of the flower closed.  (Just know that the flower's top won't fully seal or "stick," but you are trying your best to keep the cheese in.)

5.  Dip the flower into the milk, then dredge the flower into the flour.  Tap off any extra flour.  Repeat this once more.

6.  Set the flower on the side.  Continue filling up and flouring the other flowers.

7.  Pour about 2 tablespoons of  into a pan.  Put the pan on medium heat and heat up the oil. 

8.  Put the stuffed and dipped flowers onto the pan and pan fry the flowers on both sides, for about 45 seconds to one minute per side.  The flowers will get crispy and dark looking.

 

Enjoy!

 

I hope you try making this at home.  If you do, let me know how it turned out and whether you like it or not.  Have a wonderful day.