I adore zucchini flowers — their delicate texture and subtle flavor make them a summer favorite. If you grow zucchini or have access to a farmer’s market, you can enjoy them fresh throughout the season. In Florida they can be harder to find, but in a home garden they are plentiful. This Caprese-style version is one of my go-to preparations: light, fragrant, and simple to make.

My husband grows zucchini plants that are bred to produce only flowers, so I get a steady supply all summer. I’ve tried many ways of preparing zucchini flowers and keep coming back to pan-frying them after a quick dip in an egg wash and a seasoned flour coating. They become golden and slightly crisp on the outside while the filling melts into a creamy, tomato-scented center.

This recipe shows the Caprese approach — stuffed with a small cube of fresh mozzarella, a little diced tomato, and chopped basil — but you can serve the flowers unfilled or use other fillings such as ricotta mixed with herbs. Both safflower and olive oil work well for frying; choose a neutral oil with a medium-high smoke point if you prefer.

Buon Appetito!
Deborah Mele

Caprese Stuffed Zucchini Flowers

Yield:
Serves 4

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

This Caprese take on stuffed zucchini flowers combines creamy mozzarella, ripe diced tomato, and fresh basil. The flowers are lightly battered and pan-fried until golden, creating an elegant antipasto or appetizer perfect for warm-weather gatherings.

Ingredients

16 zucchini flowers
16 1-inch cubes fresh mozzarella
1/2 cup finely diced ripe tomatoes
3 teaspoons finely chopped fresh basil
2 large eggs
2 tablespoons milk
1 cup all-purpose flour
Salt and freshly ground black pepper, to taste
1/2 teaspoon dried oregano (optional)
Oil for frying (about 1 inch in a skillet)

Instructions

Gently open each zucchini flower and remove the stamen. Rinse briefly if needed and pat dry with paper towels.
For each flower, place one mozzarella cube inside, add about 1/2 teaspoon of the diced tomato, and a pinch of chopped basil. Season lightly with salt and a grind of black pepper.
Carefully twist or fold the tip of the flower closed to keep the filling inside. Be gentle to avoid tearing the petals.
In a small bowl, beat the eggs with the milk to make an egg wash.
In a separate bowl, combine the flour with a pinch of salt, pepper, and the dried oregano if using. Stir to evenly distribute the seasoning.
Working with a few flowers at a time, dip each one into the egg wash, then roll or coat it in the seasoned flour until evenly covered. Shake off any excess flour and set the coated flowers on a platter.
Pour about an inch of oil into a large skillet and heat over medium-high until the oil is hot but not smoking (a drop of batter should sizzle on contact).
Fry the flowers in batches so they have space in the pan. Cook 2–3 minutes per side, turning carefully, until the exterior is golden brown and crisp and the cheese inside has softened.
Transfer fried flowers to a paper towel-lined tray to drain. Sprinkle with coarse salt while still hot and serve immediately for the best texture.

Nutrition Information:

Yield: 4
Serving Size: 4 flowers

Amount Per Serving:
Calories: 660Total Fat: 35gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 183mgSodium: 886mgCarbohydrates: 51gFiber: 10gSugar: 17gProtein: 42g

Did you make this recipe?

If you try these caprese stuffed zucchini flowers, please leave a comment or share a photo of your result. I love hearing variations and tips from cooks who make this recipe at home.