Stuffed Zucchini Blossoms (Baked & Air Fryer Recipe)

The three adjectives we would use to describe this quick and easy baked zucchini blossoms are: crunchy, creamy, and dreamy goodness.

You are going to love this little Tuscan appetizer. The moment you bite into the super crunchy panko bread crumb exterior, you’re going to start smiling. Then, your teeth will sink into that delicate zucchini blossom. You will think this is best appetizer you have ever eaten.

But wait just a moment! The best is yet to come. Finally, you taste the cheesy dreamy, herbed goodness of the filling and your heart will melt. We have found it’s most beneficial to repeat this process at least 4-5 times BEFORE you serve it to family and friends. You know, quality assurance practices are important. Wink Wink!

Well don’t take our word for it, give this stuffed squash blossom recipe a try yourself. The boys gave it 2 thumbs up and proceeded to eat 16 each and asked if there were more.

Baked Not Fried

Have you ever tried a stuffed squash blossom baked and not fried?

We don’t know about you, but the fried version tastes good when you are first eating it but then, we just feel sick with all that oil or shortening. In addition, the aftermath of the greasy mess in the kitchen is a huge pain! Our baked version will give you all the culinary pleasures of the fried version but much healthier and cleanup is a snap.

Not only are BAKED zucchini flowers delicious, but you should try them in the AIR FRYER. Simply sublime! We have included both a baked recipe and air fryer zucchini blossoms in the recipe directions for your convenience. If you are looking for more quick and easy air fryer recipes, be sure to try our Chinese Eggplant with Garlic Sauce and Banana Spring Rolls.

However, you can’t just pick zucchini flowers whenever or however you want. You must keep these things in mind if you want zucchini to grow in your garden.

1. Do not wash the flowers under running water or they will be ruined. If you need to, take a slightly damp cloth, and remove any obvious dirt or bugs.
2. They must be used right away and within 24-48 hours after picked is optimal. If you clean them right away while the flower is still opened, it is much easier. However, you can still clean them later with our easy method. Check our video below to watch how to clean a zucchini flower.
3. It is best to keep the zucchini blossoms refrigerated until ready to use. If they have a long enough stem, put them in water in the refrigerator to preserve until use.
4. Remove the outer 5 prong picker (calyx) on the outside of the flower at the top of the stem, where the flower meets the stem.
5. Slice open the flower lengthwise. Open the flower with your fingers gently.
6. Remove the stamen with scissors or knife and dust off the pollen.
7. If zucchini blossom stem is long, trim so that about 1 inch remains

• Zucchini Squash Flowers – You can also use other squash blossoms like spaghetti squash or summer yellow squash too.
• Panko Breadcrumbs – We used our gluten-free homemade panko bread crumbs but you can also use store bought regular panko bread crumbs. Regular breadcrumbs really do not work very well. The panko breadcrumbs give this recipe and our Italian chicken cutlets that special crunch.
• Ricotta cheese – if you have dairy sensitivities or want to keep this recipe vegan, you can use a vegan ricotta cheese or even mashed firm tofu. Mashed firm tofu is delicious in our Vegetable Tofu Ricotta Lasagna too. It picks up whatever flavors you add and has a creamy texture.
• Parmesan Cheese – The king of cheeses is always best. However, if you need to keep dairy free, you can exchange with nutritional yeast.
• Basil – We used both fresh and dried basil in this recipe, only because we have a fresh basil plant growing on our window seal. However, you can use all dried basil for this recipe and that is just fine.
• Garlic – If it did not contain this ingredient, would it even be Italian. (smiling) Can also exchange 2 cloves of fresh garlic with ¼ teaspoon dried ground garlic or more as desired.
• Egg – This acts as a binder to help the panko breadcrumbs stick. If you want to keep it vegan/ dairy free, exchange with a plain dairy free yogurt. Just a very light coat.
• Marinara Sauce – this iconic sauce is a delightful to dip the stuffed zucchini flowers into. Sometimes, we also like to use a 3 – Minute Vegan Sun-Dried Tomato Pesto too. The sauces are completely optional for this zucchini flower recipe.

1. The secret to making your baked ricotta stuffed zucchini blossoms extra crispy is to first toast your panko breadcrumbs in the pan BEFORE coating your zucchini blossoms and the baking step. Alternatively, you can skip that step all together using the air fryer. (Recipe directions in the recipe card below for both baked and air fryer methods.)
2. Spritz your ricotta stuffed blossoms with a light spray of olive oil on the baking sheet and on top of the prepared stuffed flowers before baking or air frying.
3. If baking, line your baking sheet with parchment paper or aluminum for easy clean up.
4. If using the air fryer, line the catcher tray with parchment paper for easy cleanup and spritz your air fryer tray with a little spray oil to prevent sticking.  
5. Do not overstuff the flower blossoms with ricotta mixture as this will make it difficult to close and seal.
6. Set up an assembly line. Place your dish of stuffed zucchini blossoms first in line, next your beaten egg, then your toasted seasoned panko breadcrumbs and finally your lined baking sheet or air fryer tray. This makes it easier for processing and saves you time. Now you can dip, roll, and lay all in one easy motion.
7. Bake or air fry your ricotta stuffed zucchini flowers, right before serving. Turn over halfway through the cooking process. (If using the air fryer method, spritz with spray oil after turned.) Best served hot out of the oven just like our Air Fryer Zucchini and Squash recipe.