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Feta & Herb-Stuffed Zucchini Blossoms with Lemon Drizzle

Delicate zucchini blossoms filled with a creamy feta, goat cheese, and herb mixture, pan-cooked until golden and finished with a bright lemon drizzle. A special, fleeting way to celebrate the summer garden.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

For the Stuffed Blossoms

  • 8-10 zucchini blossoms gently cleaned and stems trimmed
  • 1/2 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, being careful not to tear the petals.
  • In a small bowl, mix the 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 the petals gently to close.

Cook

  • Heat the olive oil in a skillet over medium heat.
  • Dip the base of each blossom in the beaten egg, then place in the pan. Cook 2-3 minutes per side, until golden and warmed through.

Make the Drizzle

  • In a small bowl, whisk the olive oil, lemon juice, and salt. Drizzle over the blossoms before serving.