Stuffed Zucchini Blossoms

This may be one of the best things I have ever made.

I think.

Totally an accident. I just went to check on my zucchini plant and these guys had recently fallen off, perched on the leaves, ready for me to take them. 

And I had some leftover cream cheese from Cheddar Cheesecake

But it is the mint that makes a surprise appearance. Just use a lot of herbs.

And don’t be afraid if frying them up makes a bit of a mess..




  • 8-10 zuchhini blossoms
  • 2 oz cream cheese
  • 1/3 avocado
  • zest of 1/2 lemon
  • some chopped herbs- basil, marjoram, mint (1 tablespoon?), chopped
  • splash of oil

Wash the blossoms. Smash the cream cheese, avocado, herbs, and zest together. Season.

Now, very carefully, stuff each blossom with the mix. I used a teeny tiny spoon, but you could use a piping bag if you aren’t as lazy as me.. I then delicately put the leaves of the blossoms back together so the stuffing was in the inside. ha. good luck. proceed slowly..

In a medium hot pan, warm up a splash of oil and fry these guys up, about 5 minutes a side, until they start to crisp up. I covered my pan because they pop about.

Let them drain on a paper towel and then cool a bit before you eat them.

Also, if you don’t eat them all immediately, they are so good to pop out and eat cold the next day..



June 14, 2018 Comments (0) Favorites, Small Plates & Snacks

, , , , , , ,

Leave a Reply

Your email address will not be published.

« »