Zucchini Blossoms

Zucchini and squash blossoms are (I think) one of the most delightful summer vegetables. They're good stuffed, but divine when fried.

Zucchini and squash blossoms are an extraordinarily delicate summer treat. Zucchini blossoms are wonderful fried and delightful stuffed. How to select and cook zucchini blossoms.

Zucchini Flowers Stuffed with Marjoram-Laced Chicken, or Fiori di Zucca Ripieni di Pollo alla Maggiorana: This recipe gives an unusual twist to the concept of stuffed zucchino flower. But it's tasty.

Zucchini Flowers Stuffed with Ricotta and Olives, or Fiori di Zucca Ripieni con Ricotta e Olive: The delicate flavor of zucchini flowers makes them an excellent container for other ingredients, in this case olives and ricotta. The recipe will serve 4.

Zucchini Flowers Stuffed with Rice, or Fiori di Zucchina al Riso: Rice works very well in fillings, and gains a pleasing accent from cheese here.

Stuffed Zucchini Flowers with a Lightly Browned Cheese Sauce, or Fiori di Zucca Ripieni e Gratinati: Zucchini flowers, because of their delicacy, are an excellent foil for chefs. Here's an elegant recipe that will serve 6.

Piemintese Stuffed Zucchini Flowers, or Fiori di Zucca Ripieni alla Piemontese: As is the case with almost everything else in Italy, there's tremendous variation in how zucchini flowers are prepared. This is a meat-based filling from Piemonte.

Stuffed Zucchini Flowers, or Sciuille co la Pastetta: There's something exotic about Neapolitan cooking, if one is looking at it from a plain Tuscan perspective like mine. It's tremendously rich, and the word "libidinous" often comes to mind. As in this recipe from Cavalcanti, the great 19th century Neapolitan gastronome.

Stuffed Zucchini Flowers, or Fiori di Zucchine Ripiene: Ligurians have a well-deserved reputation for slipping vegetables into everything, including other vegetables.

Easy to prepare, zesty sauteed zucchini flowers.

I think that the best use for a zucchino flower is frying, but this could work as an antipasto.

Quite delicate, in an egg batter.