Feta & Herb-Stuffed Zucchini Blossoms with Lemon Drizzle
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Golden, airy, and filled with fresh summer flavor
📜 Introduction: Rooted, Present, and Honest
Zucchini blossoms are one of the garden’s most fleeting treasures — here one day, gone the next. If you’ve ever gathered them early in the morning with a bit of dew still on the petals, you know: they feel like a gift.
This recipe keeps them simple and celebratory. A creamy filling of feta and herbs, gently tucked inside and pan-cooked to soft golden perfection. Finished with a lemony drizzle, these little bites are crisp, savory, and just delicate enough to feel special without being fussy.
❤️ Why You’ll Love This Recipe
- Highlights zucchini blossoms in their peak season
- Simple to prepare, no deep-frying or complicated batter
- Creamy, herby filling with a salty-bright finish
- Naturally gluten-free and vegetarian
- Elegant enough for gatherings, easy enough for weeknights
⏱ Quick Reference Snapshot
- Prep Time: 15 minutes
- Cook Time: 6–8 minutes
- Total Time: ~25 minutes
- Servings: 4 (8–10 blossoms)
- Dietary Info: Vegetarian, gluten-free
Key Ingredients at a Glance:
- Zucchini blossoms
- Feta cheese
- Fresh herbs (parsley, dill, basil)
- Lemon juice
- Olive oil
🧺 Ingredients
For the Stuffed Blossoms:
- 8–10 zucchini blossoms, gently cleaned and stems trimmed
- ½ cup crumbled feta cheese
- 2 Tbsp soft goat cheese or ricotta
- 1 Tbsp chopped fresh parsley or dill
- 1 tsp lemon zest
- Black pepper, to taste
- 1 egg, lightly beaten (for sealing and brushing)
- 1–2 Tbsp olive oil, for pan-cooking
For the Lemon Drizzle:
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- Pinch of sea salt
- Optional: honey or chili flakes for extra depth
👩🍳 Instructions
Prepare the Blossoms:
- Gently open each blossom and remove the stamen inside. Be careful not to tear the petals.
- In a small bowl, mix feta, goat cheese, herbs, lemon zest, and black pepper.
- Using a small spoon or piping bag, fill each blossom with 1–2 tsp of the mixture. Twist petals gently to close.
Cook:
- Heat olive oil in a skillet over medium heat.
- Dip the base of each blossom in beaten egg, then place in the pan. Cook for 2–3 minutes per side until golden and warmed through.
Make the Drizzle:
- In a small bowl, whisk olive oil, lemon juice, and salt. Drizzle over blossoms before serving.
🌿 Tip: These are best served warm, but just as lovely at room temp with a crisp white wine or minty tea.
🍽 Serving & Pairing Ideas
- Serve as an appetizer or light starter
- Pair with a summer salad or crusty bread
- Add to a garden mezze platter with olives and grilled veggies
- Garnish with microgreens or edible flowers for extra flair
🥡 Storage & Make-Ahead Tips
- Best eaten fresh
- You can prep and fill the blossoms ahead and store in the fridge for 2–4 hours
- Reheat gently in a skillet — avoid the microwave for best texture
🌱 Final Thoughts & Invitation
Zucchini blossoms don’t stay long — and that’s what makes them so special. This recipe helps you honor that fleeting beauty with flavor, grace, and just a bit of golden crisp.
If you try them, tag @southernsoils — I’d love to see them on your summer table.
Looking for more seasonal garden favorites? Try:
- Savory Herb and Zucchini Tart with Mustard Crust
- Zaatar Roasted Beet and Chickpea Salad
- Chamomile-Basil Iced Tea with Citrus Zest
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