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Squash isn’t setting? Eat the flowers

Recipe: Stuffed squash blossoms with mushrooms and blue cheese

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Zucchini blossoms are edible and delicious. (Photos: Debbie Arrington)

Do your zucchini have lots of flowers but no squash? Eat the blossoms.

Many of those squash flowers (especially the early ones) are male; they’ll never form fruit. But they are edible -- and delicious.

Squash blossoms can be chopped, sautéed and added to quesadillas, frittatas and omelets or used as filling in chilies. They can also be used in soups and raw in salads. Before cooking, remove the thin green sepals at the base of the flower; they tend to be chewy.

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Gently slit side of flower to open up petals before stuffing
For a great summer appetizer, stuff the blossoms, dip in beaten egg and flour, then fry. The stuffing can vary by what you have on hand; you can even use more blossoms, chopped and sautéed with onion and mixed with cheese.

This stuffing complements the squash blossom’s own delicate flavor and holds together while assembling and cooking. During frying, the cheese melts just enough inside the blossom. Yum!

Who needs zucchini when the blossoms taste this good?

This recipe makes 1 cup stuffing, enough to fill 24 blossoms. Scale the amount of stuffing to the number of blossoms you have to stuff.

Stuffed squash blossoms with mushrooms and blue cheese

Makes 4 to 6 servings

Ingredients:
24 squash blossoms

2 tablespoons butter

¼ cup onion, chopped

½ cup mushrooms, chopped

1/3 cup blue cheese

2 tablespoons Parmesan cheese

1/3 cup cracker crumbs (about 8 Ritz crackers)

2 eggs, beaten

Flour to coat

Extra virgin olive oil or other oil for frying

Instructions:
Trim squash blossoms. Cut off sepals and trim stems to about 1 inch long.

In a skillet over medium heat, melt butter. Saute onions and mushrooms until soft. Remove from heat and let cool slightly.

In a bowl, mix together cheeses and cracker crumbs. Add onions and mushrooms; mix.

Gently slit open one side of each flower, spreading the petals apart. Tuck one heaping spoonful of stuffing inside each blossom. Wrap the petals around the stuffing, twisting the end slightly to close.

Once blossoms are stuffed, heat oil (about ¼ inch deep) in a large heavy skillet. Gently roll each stuffed blossom in beaten egg, then roll in flour. Fry in skillet until brown, about 3 minutes each side.

Remove from oil with a slotted spoon or spatula and set aside, keeping warm.

Serve immediately with ranch dressing or other dipping sauce, if desired.

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Fried and stuffed squash blossoms make a great summer appetizer.




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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Garden checklist for week of May 31

Remember to water early. No more rain is in the immediate forecast.

* It’s not too late to transplant tomatoes, peppers, eggplant or other summer favorites. Make sure they stay hydrated.

* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.

* Plant basil to go with your tomatoes.

* Transplant summer annuals such as petunias, marigolds and zinnias.

* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the early hours of the morning, between 2 and 8 a.m.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Cut back fruit-bearing canes on berries.

* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.

* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

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Food in My Back Yard (FIMBY) Series

Lessons learned during a year of edible gardening

WINTER

Is edible gardening possible indoors?

Hints for choosing tomato seeds

Starting in seed starting

Why winter is the perfect time to plant fruit trees

When to plant? Consider staggering your transplants

How to squeeze more food into less space

Potatoes from the garden

Plant a fruit tree now -- for later

Win the weed war by tackling them in winter

Tips for planting bare-root trees, shrubs and vegetables

Time to give vegetable seedlings some more space

Ways to win the fight against weeds

FALL

Dec. 16: Add asparagus to your edible garden

Dec. 9: Soggy soil and what to do about it

Dec. 2: Plant artichokes now; enjoy for years to come

Nov. 25: It's late November, and your peach tree needs spraying

Nov. 18: What to do with all those fallen leaves?

Nov. 11: Prepare now for colder weather in the edible garden

Nov. 4: Plant a pea patch for you and your garden

Oct. 27: As citrus season begins, advice for backyard growers

Oct. 20: Change is in the autumn air 

Oct. 13: We don't talk (enough) about beets

Oct. 6: Fava beans do double duty

Sept. 30: Seeds or transplants for cool-season veggies?

Sept. 23: How to prolong the fall tomato harvest 

SUMMER

Sept. 16: Time to shut it down? 

Sept. 9: How to get the most out of your pumpkin patch

Sept. 2: Summer-to-fall transition time for evaluation, planning

Aug. 26: To pick or not to pick those tomatoes?

Aug. 19: Put worms to work for you

Aug. 12: Grow food while saving water

Aug. 5: Enhance your food with edible flowers

July 29: Why won't my tomatoes turn red?

July 22: A squash plant has mosaic virus, and it's not pretty

July 15: Does this plant need water?

July 8: Tear out that sad plant or baby it? Midsummer decisions

July 1: How to grow summer salad greens

June 24:  Weird stuff that's perfectly normal

SPRING

June 17: Help pollinators help your garden

June 10: Battling early-season tomato pests

June 3: Make your own compost

May 27: Where are the bees when you need them?

May 20: How to help tomatoes thrive on hot days

May 13: Your plants can tell you more than any calendar can

May 6: Maintain soil moisture with mulch for garden success

April 29: What's (already) wrong with my tomato plants?

April 22: Should you stock up on fertilizer? (Yes!)

April 15: Grow culinary herbs in containers

April 8: When to plant summer vegetables

April 1: Don't be fooled by these garden myths

March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth