Squash Blossoms

A delicate, but fleeting treat: squash blossoms are the edible flowers of summer squash plants, prized for their beauty, and mild, slightly sweet flavor. They’re only around for a short time, so enjoy them while you can!

What Are Squash Blossoms?

Squash blossoms are the bright yellow or orange flowers that grow on squash plants, most often zucchini or other summer squash. There are two types: male and female flowers. Male flowers grow on long, slender stems and don’t produce fruit, while female flowers grow closer to the plant and can turn into squash if left unpicked.

They’re typically harvested early in the day when the blossoms are open, fresh, and easiest to work with. The petals are thin and velvety, with a trumpet-like shape and a mild flavor reminiscent of young zucchini. The texture is soft and tender, perfect for quick cooking.

Because they’re so delicate, squash blossoms are usually hand-harvested and best enjoyed fresh. They're a beloved ingredient in cuisines around the world—from stuffed Italian fiori di zucca to tempura-style Japanese dishes.

Three Squash Blossom Recipes to Try

1. Squash Blossom Quesadilla

Ingredients

• ½ white onion, small diced

• 1 cup shredded mozzarella

• 2 cloves garlic

• 4 small tortillas

• 5 squash blossoms, torn

Instructions

1. Heat 1 tablespoon of oil in a skillet on medium low.

2. Put one tortilla in the pan to coat in oil, then remove it.

3. Place a second tortilla in the skillet.

4. Layer your filling: sprinkle about a quarter of the cheese, half the garlic-onion mixture, half of the torn squash blossoms, then another quarter of cheese.

5. Sprinkle a little salt on top.

6. Cover with the first tortilla, oiled side facing up.

7. Toast both sides until the cheese melts and the tortilla is browned and slightly crispy.

8. Repeat with the remaining ingredients.

Variations

• No white onion? Use red onion, scallions, or shallots.

• Want a kick? Add a dash of chili powder—just enough to complement the blossoms without overpowering them.

2. Stuffed Squash Blossoms with Tapenade and Burrata

Ingredients

• Mixed black olives, pitted and roughly chopped (about ½ cup)

• 1–2 anchovy fillets (optional, but recommended)

• 1 garlic clove, minced

• ½ teaspoon chopped fresh rosemary or parsley

• ½ teaspoon lemon zest

• 1–2 tablespoons olive oil

• 4–5 squash blossoms

• A few spoonfuls of burrata or fresh mozzarella

• Flaky sea salt

Instructions

1. In a food processor or by hand, combine olives, anchovy, garlic, rosemary, and lemon zest. Pulse or chop together until coarsely blended.

2. Stir in olive oil a little at a time until the tapenade holds together but still has texture.

3. Gently open each blossom and spoon in a little burrata (about 1 tablespoon) and a small scoop of tapenade (about ½ teaspoon).

4. Pinch the blossoms closed and set on a plate.

5. Drizzle with olive oil and sprinkle with flaky salt just before serving.

Tip: Use what you have in the fridge! Mozzarella or ricotta work too. Extra tapenade is great on toast or mixed into pasta.

3. Squash Blossom Crostini

Ingredients

• 1 baguette

• 1 cup ricotta

• Honey

• Chili flakes

• Squash blossoms

Instructions

1. Grill or toast slices of baguette with a drizzle of oil.

2. Spread each slice with a spoonful of ricotta.

3. Sprinkle with chili flakes.

4. Drizzle with honey.

5. Top with torn squash blossoms.

6. Drizzle with a bit more oil and sprinkle with flaky salt.

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