Stuffed zucchini flowers are one of the most loved recipes. There are many variations, and it’s hard to choose the best one.
This one is simple, made with seasonal vegetables, and believe me, they are really delicious.
I am lucky because having a vegetable garden, believe me, I have a lot of them when it’s the right season, and I can enjoy cooking them in many ways.
Choosing the right ones is crucial. They need to be fully bloomed, and to keep them open, you need to put them in a plastic bag, fill it with air, and close it well. This way, they won’t close and will stay fresh and bloomed until the next day.
If you like zucchini flowers and zucchinis, I also recommend:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Baked Stuffed Zucchini Flowers
- 8 zucchini flowers
- 2 medium carrots
- 3.5 oz green beans
- 3 medium potatoes
- 1 zucchini
- 2 eggs
- 3.5 oz grated Parmesan cheese
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools
- 1 Bowl
- 1 Potato Masher
- 1 Baking Tray
- Parchment Paper
- 1 Steamer
Steps for Preparing Baked Stuffed Zucchini Flowers
To prepare these delicious stuffed zucchini flowers, we start by cleaning the vegetables and cutting them into coarse pieces. Remove the pistil from the zucchini flowers, being careful not to break them.
First, add the carrots, then the green beans, then the potatoes, and last the zucchini, exactly in this order because the cooking time varies for each type of vegetable, in the steamer and cook. It will take about 20 minutes. After cooking, pass all the vegetables, except the green beans that you will cut into small pieces, through the potato masher and place in a bowl.
Next, add the salt, then the eggs, then the grated Parmesan cheese, and finally the extra virgin olive oil, mixing everything well.
Our filling is ready, and we can fill each zucchini flower individually. Open them gently and use a fork to insert the filling.
Meanwhile, line the baking tray with parchment paper and place the flowers separately. Finally, drizzle them with a little extra virgin olive oil and sprinkle breadcrumbs on top. Finish by baking at 350°F in a static oven for 30 minutes or in an air fryer at 375°F for 10 minutes. Once done, check that they are slightly browned, remove from the oven, let cool for a few minutes, and finally serve and … enjoy!
In my recipe, I used 8 zucchini flowers, counting two per person for 4 people. If you have leftover filling, you can make meatballs with it. I always make extra filling for this reason.
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