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Squash flowers

Discover Pinterest’s 10 best ideas and inspiration for Squash flowers. Get inspired and try out new things.

Fried zucchini blossoms are a traditional cucina povera recipe from Italy. Few ingredients, easy to make, and phenomenal results!

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Squash blossoms are glorious golden blooms, which are not only attractive but also good to eat. Harvesting squash blossoms requires a little knowledge of the when and which ones to pick. This article can help with that.

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Learn how to easily hand pollinate squash and zucchini flowers to prevent end rot and fruit loss! Enjoy the tutorial video that shows you exactly how.

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Mother Nature put both male and female squash blossoms on the same vine, but they?re too far apart to make fruit without a little help. Learn how to tell the difference between them here.

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4 · 40 minutes · Parmesan Basil Fried Squash Blossoms are filled with a ricotta and Parmesan cheese mixture. Add a fresh herb, coat in a light batter and fry to crispy perfection, and I bet you can't eat just one!

10 ingredients

Produce
  • 2 tbsp Basil, leaves
  • 24 Squash, blossoms
Refrigerated
  • 1 Egg
Baking & Spices
  • 1 cup All-purpose flour
  • 1/2 tsp Kosher salt
  • 1/4 tsp Pepper
Oils & Vinegars
  • 3 cups Olive oil
Drinks
  • 1 1/2 cups Club soda or seltzer
Dairy
  • 1/2 cup Parmesan cheese, grated
  • 8 oz Ricotta
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When I discovered my garden was overflowing with male squash blossoms AND that I could eat them I set about looking for a recipe to use. I searched online, of course, and many not all

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1 · Adapted from Jamie Oliver's Crispy Zucchini Flowers

13 ingredients

Produce
  • 1 Lemon, zest of
  • 1 tsp Mint
  • 1 tsp Parsley
  • 12 Zucchini flowers
Baking & Spices
  • 1/4 cup All purpose flour
  • 3 grinds Pepper, freshly cracked
  • 1 tsp Red pepper flakes
  • 1 tsp Salt
  • 1 1/4 cups Self rising flour
Oils & Vinegars
  • 1 Vegetable oil
Dairy
  • 1/4 cup Parmesan, grated
Deli
  • 1 Piping bag or sandwich bag
Beer, Wine & Liquor
  • 1 cup White wine
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Along with the arrival of summer squashes this season are their dainty, edible flowers. The bright orange blossoms sold at farmers’ and specialty markets are generally from zucchini plants, though the flowers of other summer squashes may be eaten, as well. The blossoms are often served fried – a dish we will never turn down, but there are several other ways to fully enjoy the beautiful color and delicate texture and flavor of this summer ingredient.

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Italian Stuffed Zucchini Flowers, a delicious mozzarella cheese and prosciutto stuffed summer appetizer. Fast, easy and definitely a must try!

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