I’m sharing Zucchini Flower Recipes that spotlight underused garden blooms by using oil-free air frying and lighter fillings to make stuffed zucchini flowers approachable.

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I love sneaking zucchini flowers onto weekend menus. Did you know those pale petals are edible and make perfect little vessels for ricotta and grated Parmesan?

I was skeptical at first but the air fried stuffed zucchini flowers turn into a light, surprising bite that grabs your attention. It feels a touch fancy but without fuss, and it led me down rabbit holes of Zucchini Flower Recipes and even Shrimp Stuffed Zucchini ideas.

If you like tiny, weirdly elegant food that tastes like summer, you should try them. Warning I messed up the first time but it was worth it.

Ingredients

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Zucchini flowers, delicate petals with mild squash taste, low calorie, add floral texture honestly
Ricotta, creamy, high in protein and calcium, gentle tang, keeps filling moist
Mascarpone or cream cheese, adds richness and silkiness, higher in fat, very indulgent
Parmesan, salty umami punch, adds savory depth and crisp browning when cooked
Egg, binds filling, adds protein and structure, helps crumbs stick, simple but vital
Basil or parsley, fresh herb lift, bright citrusy or grassy notes, not sweet
Panko breadcrumbs, light crunchy coating, add texture without weighing flowers down

Ingredient Quantities

12 to 16 fresh zucchini flowers

1 cup whole milk ricotta (or part skim if you prefer)

2 tablespoons mascarpone or cream cheese, softened (optional)

1/4 cup finely grated Parmesan cheese

1 large egg, lightly beaten

1 teaspoon lemon zest

1 small garlic clove, finely minced

2 tablespoons chopped fresh basil or parsley

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/3 cup all purpose flour, for dusting

1/2 cup fine panko breadcrumbs

Pinch of red pepper flakes (optional)

How to Make this

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1. Gently open each zucchini flower, check for bugs and remove the stamen, rinse very quickly under cold water and pat dry on paper towels; trim the stems a little so they sit flat.

2. Beat the egg in a small bowl and reserve about a tablespoon for coating, then in a larger bowl stir together the ricotta, mascarpone if using, grated Parmesan, most of the beaten egg, lemon zest, minced garlic, chopped basil or parsley, salt, pepper and red pepper flakes until smooth; taste and adjust salt.

3. Spoon the filling into a piping bag or a zip bag with a corner cut off, or just use a small spoon, and fill each flower about two thirds full; dont overstuff or they will burst, twist the petals gently to close.

4. Set up three shallow dishes: one with the flour for dusting, one with the reserved beaten egg, and one with the panko breadcrumbs; very lightly dust each stuffed flower with flour, shake off excess, dip in the egg wash, then press into the panko so it adheres evenly.

5. Preheat your air fryer to 375°F (190°C) for a few minutes; line the basket with a perforated parchment liner or a silicone liner if you have one to prevent sticking and make cleanup easier.

6. Arrange the breaded flowers in a single layer with space between them, work in batches if needed so they dont touch, and air fry at 375°F for about 6 to 9 minutes until the panko is golden and crisp, turning or shaking the basket halfway through for even browning.

7. Remove carefully, let the flowers rest for a minute or two so the filling sets up a bit, they will be hot inside.

8. Serve warm with a squeeze of lemon, extra grated Parmesan or a simple marinara, and a sprinkle of flaky salt and chopped herbs if you like.

Equipment Needed

1. Small sharp paring knife or kitchen scissors, to gently open flowers and trim stems
2. Small bowl and a large mixing bowl, small for the beaten egg, big for the ricotta filling
3. Microplane or fine grater, for lemon zest and the Parmesan
4. Piping bag or a zip-top bag with a corner snipped, plus a small spoon if you prefer
5. Three shallow dishes or small plates, for flour, egg wash and panko
6. Measuring cups and spoons
7. Paper towels, for quick rinsing and drying the flowers
8. Tongs or a small silicone spatula, for placing and turning the flowers in the fryer
9. Air fryer and a perforated parchment liner or silicone liner, to keep things from sticking and make cleanup easier

FAQ

Q: How do I clean and prep the zucchini flowers?

A: Rinse them very gently under cool water, blot dry with paper towel, open each flower and pull out the stamen or pistil with your fingers or small scissors. Trim the stem a little if it looks long. Handle them gently, they bruise easy. Store wrapped in a damp paper towel in the fridge and use within 24 hours.

Q: How much filling do I use and how do I stuff them without tearing?

A: Use about 1 to 1.5 tablespoons of the ricotta mix per flower. Keep the filling fairly thick if it looks runny chill it 10 to 20 minutes first. Don’t overstuff, close the petals around the filling and twist the tip or tuck it in gently. If needed a toothpick can hold it but try to avoid extra holes.

Q: What temp and time for the air fryer and any tips for crispiness?

A: Preheat the air fryer to 375 F. Lightly spray or brush oil on the flowers then air fry in a single layer for about 6 to 8 minutes until golden brown, turn once halfway. Don’t overcrowd, and give them a quick spray after breading for extra crunch.

Q: Can I make these ahead or save leftovers?

A: You can prep the filling a day ahead. Stuffed but unbreaded flowers keep up to 24 hours in the fridge. Cooked leftovers keep 1 to 2 days and are best reheated in the air fryer for 2 to 3 minutes so they get crisp again.

Q: Any good substitutions for the cheeses or crumbs?

A: Yes. Mascarpone can be swapped with cream cheese or skipped. Part skim ricotta works fine. For gluten free use a gluten free flour and gluten free panko or crushed rice crackers. You can also use finely ground nuts for a different flavor if you like.

Q: Can I freeze them?

A: You can, but texture changes. Best method is to bread them, freeze on a tray until firm then transfer to a bag and cook from frozen adding a few extra minutes. They wont be quite as delicate as fresh but it works in a pinch.

Air Fried Stuffed Zucchini Flowers Recipe Substitutions and Variations

Whole milk ricotta: swap with blended cottage cheese (pulse in a blender till smooth) or use fresh chèvre (goat cheese) mixed with 1 tbsp cream to mimic the richness.
Mascarpone or cream cheese: use 2 tbsp strained Greek yogurt, or 2 tbsp crème fraîche, or just add 2 tbsp extra ricotta if you dont want another cheese.
Finely grated Parmesan: sub Pecorino Romano or Grana Padano for a similar salty tang, or use 1 tbsp nutritional yeast as a dairy free option.
Fine panko breadcrumbs: use regular breadcrumbs, crushed crackers or cornflakes for crunch, or almond meal for a low carb, nuttier crust.

Pro Tips

– Chill the filling for 15 to 30 minutes so it firms up, then spoon or pipe it easily without squishing the petals; if it still seems too loose stir in about 1 teaspoon of cornstarch or an extra tablespoon of grated cheese to help it set, it really makes stuffing cleaner and less messy.
– Pat the flowers totally dry and do one test flower first so you can see if your technique, breading and air fryer time are working, youll catch problems before you waste a whole batch.
– Make the panko more crunchy and flavorful by tossing it with a tablespoon of olive oil, a pinch of salt and a little smoked paprika or garlic powder before coating, and give the coated flowers a quick mist of oil right before they go in so the crust browns evenly.
– Don’t overcrowd the basket, work in small batches, and if theyre browning too fast lower the temp to about 350 F; to make ahead freeze them on a tray till solid then bag, reheat straight from frozen in the air fryer at 350 F for 4 to 6 minutes to crisp back up.

Air Fried Stuffed Zucchini Flowers Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing Zucchini Flower Recipes that spotlight underused garden blooms by using oil-free air frying and lighter fillings to make stuffed zucchini flowers approachable.

Servings

servings

Calories

kcal

Equipment: 1. Small sharp paring knife or kitchen scissors, to gently open flowers and trim stems
2. Small bowl and a large mixing bowl, small for the beaten egg, big for the ricotta filling
3. Microplane or fine grater, for lemon zest and the Parmesan
4. Piping bag or a zip-top bag with a corner snipped, plus a small spoon if you prefer
5. Three shallow dishes or small plates, for flour, egg wash and panko
6. Measuring cups and spoons
7. Paper towels, for quick rinsing and drying the flowers
8. Tongs or a small silicone spatula, for placing and turning the flowers in the fryer
9. Air fryer and a perforated parchment liner or silicone liner, to keep things from sticking and make cleanup easier

Ingredients

12 to 16 fresh zucchini flowers
1 cup whole milk ricotta (or part skim if you prefer)
2 tablespoons mascarpone or cream cheese, softened (optional)
1/4 cup finely grated Parmesan cheese
1 large egg, lightly beaten
1 teaspoon lemon zest
1 small garlic clove, finely minced
2 tablespoons chopped fresh basil or parsley
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup all purpose flour, for dusting
1/2 cup fine panko breadcrumbs
Pinch of red pepper flakes (optional)

Directions

Gently open each zucchini flower, check for bugs and remove the stamen, rinse very quickly under cold water and pat dry on paper towels; trim the stems a little so they sit flat.
Beat the egg in a small bowl and reserve about a tablespoon for coating, then in a larger bowl stir together the ricotta, mascarpone if using, grated Parmesan, most of the beaten egg, lemon zest, minced garlic, chopped basil or parsley, salt, pepper and red pepper flakes until smooth; taste and adjust salt.
Spoon the filling into a piping bag or a zip bag with a corner cut off, or just use a small spoon, and fill each flower about two thirds full; dont overstuff or they will burst, twist the petals gently to close.
Set up three shallow dishes: one with the flour for dusting, one with the reserved beaten egg, and one with the panko breadcrumbs; very lightly dust each stuffed flower with flour, shake off excess, dip in the egg wash, then press into the panko so it adheres evenly.
Preheat your air fryer to 375°F (190°C) for a few minutes; line the basket with a perforated parchment liner or a silicone liner if you have one to prevent sticking and make cleanup easier.
Arrange the breaded flowers in a single layer with space between them, work in batches if needed so they dont touch, and air fry at 375°F for about 6 to 9 minutes until the panko is golden and crisp, turning or shaking the basket halfway through for even browning.
Remove carefully, let the flowers rest for a minute or two so the filling sets up a bit, they will be hot inside.
Serve warm with a squeeze of lemon, extra grated Parmesan or a simple marinara, and a sprinkle of flaky salt and chopped herbs if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.