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This dish was surprisingly tasty! Even though my flowers didn’t fare too well on my commute from NYC to my suburban home, the flavors in this recipe didn’t disappoint. Easy to make and without a need to fry, it’s perfect for summer. I most definintely will make it again. :)
I stuff them with cream cheese and any blue cheese with egg and wrap the petals around fry them with normal coating of flour, bread crumbs etc. delicious!
Do you think this would work well with green onions? The onions in my garden are overthrowing so I frequently cut off the top half or so. I don’t have any bulb onions right now, but lots of green onions and squash blossoms from my garden (I’m just starting to get zucchini, still waiting on tomatoes and peppers)
Hi Amber, green onions cook up more quickly than regular onions, so I would cook them just a minute or two before adding the squash blossoms.
I have lots of squash blossoms (and zucchini) so I am delighted to find a recipe that doesn’t require frying in a batter. Thanks.
What market(s) in Sac are they at? I frequent the one under the freeway and randomly hit up others, but have never seen them at any of the ones I go to.
On another note, I had previously asked where along the river you find blackberries, and I finally found some spots this year. Over by Sac State there is a dirt path that they are just overflowing on. I found it by accident due to thinking I was really smart and would find a better way around some levee construction. I was wrong, but there were awesome blackberry bushes!
Hi Steve, I found them at the Sunday market under the bridge last Sunday, at a couple of stands. You also might be able to get them at La Superior, the Mexican market in South Sac. Thanks for the tip on blackberry bushes at Sac State. It helps to find a patch that hasn’t already been completely worked over!
This is such a coincidence, I just worked up the nerve yesterday to go and pick some blossoms off my zucchini and pumpkin plants. I was always so afraid I’d ruin the crop because I didn’t understand which ones to pick but thanks to the internets I figured it out and made a pizza with them. Up next….these quesadillas, yum!
I love this idea. I’m always a bit intimidated by the idea of stuffing and frying blossoms. They seem so delicate! But I can totally handle stuffing them into a quesadilla! Thanks for sharing!
I have eaten these in southern France, stuffed with risotto-style rice mixed with diced tomato, zucchini, herbs and goat cheese. They loaded the blossoms with the cooked rice mixture, then baked them to warm them through, melt the cheese and cook the flowers. Delicious, fragrant and fresh! Must be difficult to load the mix into the flowers – I think I would try a piping bag with a very wide nozzle.
Hmm, that wasn’t written very clearly! I meant that I had eaten stuffed squash blossoms in France, not stuffed quesadillas! Fleurs de courgettes farcies – very yummy :)
I’ve always heard you’re supposed to remove the stamens. I love squash blossoms, but removing them is my least favorite part of preparing them!
They’re great stuffed with cheese, battered, and fried. I also love them in simple soups and pastas.
There’s no need to remove them, unless you are hunting for bugs and find them there, or unless you want to make them easier to stuff. It’s all edible, and good!
Squash blossoms are such a great addition to Mexican dishes, and I love that these quesadillas are so simple and made without a lot of oil or frying!
I’m so so happy you uploaded this recipe! My mom is italian and she would always get zucchini flowers from our French neighbors next door, then batter them and fry them up. They were so good! I have been craving fried zucchini flowers all summer but everyone looks at me crazy when I say they are totally edible. Anyway, now I have another recipe to use that doesn’t involve frying! Thank you so much!!
It’s great to see such a great recipe with squash blossoms, I love them !
Fyi, they are also lovely in Orangette’s pasta no pomodoro recipe and as a topping on pizza. Keep the rest of the pizza simple, just olive oil, cheese, and for heat-seekers, a bit of finely chopped habanero, which also looks lovely with the color of the blossoms.
Thanks for the suggestion!