food to glow

feel good food that's good for you

baked two-cheese stuffed squash blossoms // food to glowSquash blossoms are the ultimate in edible flowers. Unlike nasturtiums, borage, violets and other pretty posies consigned largely to salad and ice cube duty, squash blossoms can be stir-fried, frittata-ed, casseroled, gratineed and, most notably, stuffed. If you have loads of blossom go ahead and knock out successions of risottos, pizzas, frittatas and casseroles, where they will add a pretty and uber-seasonal note to each dish. However, if you have only a few precious farmer’s market blooms, my vote is always  for stuffed. Plated up in their crunchy panko coats these little morsels shine on their own with a chilled glass of white wine, whispering “it’s summer.”

baked two-cheese stuffed squash blossoms // food to glowLike bright, deflated balloons that just happened to float into the garden, these generously-proportioned, saffron-coloured blooms are an incredible bonus to an already exceedingly useful plant, the Cucurbita pepo. Whether the typical green courgette commonly grown here in the UK, or the slender sun-bright curves of the crookneck squash of my Florida youth, all varieties of summer squash produce these golden edible sacs.

This year, for the first time, I am growing both courgettes and yellow summer squash – with unexpected success. Too much success. We were growing them in the reliable warmth of our conservatory but had to move them outdoors to fend for themselves, lest their triffid-like growth strangle us in our sleep. 🙂 Every day there seems to be blossoms ready to pick from the non-fruiting, long, slim male stems. I make sure and leave some of these male flowers to open as they need to be visited by bees in order for fertilization of the female flowers to take place.

No male flowers, no zucchini to pick.

Even if you have never eaten a squash blossom – slightly peppery with a hint of the zucchini they may become – you can tell just by looking at them that they are meant to be filled with something a bit decadent.baked two-cheese stuffed squash blossoms // food to glow

Last year I posted an easy recipe for slightly more traditional, Italian-accented, ricotta-stuffed stuffed blossoms. The delicacy of this fragile flower invites smooth mild fillings and this creamy Italian soft cheese is the obvious choice. I added citrus zest and homegrown British buckler sorrel and mint. Knockout delicious.

This year I am keeping it all-British with a simple stuffing of excellent Dorset Blue Vinney and soft cheese. Not too much of the blue, just enough to add some piquancy and stop it from being too “safe.” Any blue cheese will be good, but I really rate the balance and texture of vegetarian Dorset Blue Vinney.

baked two-cheese stuffed squash flowers // Food to glowThe summer here in the UK – and especially in Scotland – has been fairly rubbish. Luckily my courgette plants don’t seem to mind. But, of course, they haven’t shaved their legs and slapped on the sunscreen for nothing…

No matter what your summer weather, the Waitrose #TasteOfSummer campaign has plenty of recipes to keep you feeling in a festive, summery mood. And, if you share your own summer creations on Facebook, Twitter or Instagram, you could be enjoying a super-special summer experience of your own. Hashtag your pictures with #TasteOfSummer and you have a chance to win one of these two great prizes:

  • A ticket for you and a ‘plus one’ to their ‘Cocktails & Party Bites’ evening course at the Waitrose Finchley Road Cookery School in London on Thursday 13 August. With a glass of fizz in hand you will learn to make three stunning types of summer canapés and three very drinkable cocktails.
  • A fabulous summer party menu as chosen by the Waitrose Entertaining and Waitrose Cellar specialists. All you need do is invite your friends, cut the grass and let Waitrose do the rest!

Now, for my own #TasteOfSummer recipe, commissioned by Waitrose. I do hope you like it.

baked two-cheese stuffed squash blossoms // food to glow

Blue and Soft Cheese-Stuffed Baked Squash Blossoms

  • Servings: 12
  • Difficulty: easy
  • Print

If you grow courgettes/zucchini you will perhaps be inundated with the lovely saffron-hued flowers. Pick the male flowers, saving a few to allow bees to fertilise the lower-down female flowers, and stuff with this two-ingredient filling for a more-than-the-sum-of-its-parts summer treat. xx

1 dozen zucchini/courgette blossoms – closed or partially open

½ cup cream cheese/soft cheese (amount depends on the volume of the blossoms)

3 tbsp blue cheese (more to taste, but start with this)

1 egg, lightly beaten in a shallow bowl

1 cup panko crumbs or dried bread crumbs on a plate

1 tbsp rapeseed or olive oil

1. Preheat the oven to 180C/350F. Line a baking tray with parchment/baking paper. Set aside.

2. Mash together the cheeses; spoon this into either a small piping bag, into a small plastic sandwich bag with a corner cut off, or have a small spoon on standby.

3. To stuff the blossoms, take one flower and carefully make a vertical slit from the base – about 1 ½ inches long. Reach in and tweak off the stamen. Now press in some of the cheese filling, twisting the flower at the end to hold it in. You could also use a small spoon and clean fingers to push a dollop of filling into the opening.

4. Dip the blossom in the egg and then into the panko or dried bread crumbs, covering well. Place on the lined tray.baked two-cheese stuffed squash blossoms // food to glow

5. Repeat with the remaining blossoms and bake in the oven for about 15 minutes, watching after 10 minutes in case your oven is a little faster than mine. They should be lightly browned and crunchy.

Eat immediately as a snack or appetizer. Delicious with a glass of English fizz, such as the top-rated and (relatively) affordable Nyetimber Classic Cuvee. Cheers!

PS Here’s a good Huffington Post article on the best things to do with squash blossoms.


baked two-cheese stuffed squash blossoms // food to glow


39 thoughts on “Baked Two-Cheese Stuffed Squash Blossoms

  1. You’re always so clever with your squash blossom recipes. Seeing as I don’t have a garden and I rarely see them at the market, I am way behind on my squash blossom cooking. But I’ll certainly turn to your recipes if I ever snatch some up! Hope the Croatia getaway gave you some sun and an excuse to shave those legs. 😉

    1. Aw, cheers Katie. That holiday seems a long way away now as there is little warmth (or tan left!) to remind me. I shall have to flick through my photos! I hoe you come across a big basket of blossoms so that you can enjoy this recipe. I think you’d like it. 🙂

  2. This is just beautiful…I’ve cooked with Zucchini blossoms…but never really tried squash…looks just great!!

    1. Thanks for the lovely comment. 🙂

  3. ‘Too much success’ I like that a lot. You have inspired me to try planting courgettes again next year – last time I grew them, they were too close to the ground and rotted but you’ve fired me up to give it another go especially because I want these big blousy flowers to cook the way you have. Thanks for the inspiration x

    1. Thanks Niki. I think mine were good because I grew them in massive pots. And I cut away excess lower leaves as they seemed to be creating a very moist under canopy situation, prone to mildewing the leaves. I don’t know if I was *supposed* to do that but it seems to have worked.

  4. I have had squash blossoms before (deep fried). I like your baked version better!

    1. Thanks! It is a super easy thing to do if you have lots of squash blossoms. Very rewarding for so little effort!

  5. These are so utterly beautiful Kellie! I have seen the fried versions, but your baked ones look lovely and that cheese stuffing sounds delish! Yum!!

    1. Thank you Naina. They certainly are more than the sum or their parts. Ot I think so anyway!

  6. beautiful and charming: bravo!

  7. superfitbabe says:

    I’ve never seen squash blossoms before! They actually look too pretty to be edible! 😀

    1. I know what you mean, but if anyone has lots like I do then you have to eat them! Can’t let them shrivel and fall off 🙂

  8. Beautiful. Unique. Sounds delicious. This is on my “must make” list.

  9. Great post! Informative, beautifully presented and while I don’t dare going the blue cheese route but prefer smoked mozzarella for stuffing, I will try the baked variety when it’s finally cool enough outside again here to turn on the stove. Love your blog!

    1. Smoked mozza – good call. Like 🙂

  10. stateeats says:

    Ahh, so that’s how you make these! Thanks for a great post- Kat

    1. Thanks Kat. It is stupidly easy too. I need that sometimes 😉

  11. Wonderful!!!! wow…i can’t say nothing else 😀

    1. Aw, thank you Elena. Very kind of you to stop by. 🙂

  12. Absolutely gorgeous! They look so pretty and sound so tasty, you are an artist xx

  13. I’ve never had squash blossoms before, but you had me at two cheeses 😉

    1. 😉 But of course, Becca.

  14. Oh, those look sooooo pretty! I must admit I have never tried anything like this before, sounds delicious 🙂

    1. Cheers, Margot. IT’s easy if you have access to a supply but a bit specialist otherwise!

  15. Liv's Larder says:

    These look stunning, perfect for impressing at a dinner party. I love that you’re using home grown produce too, very inspiring 🙂

    1. All of our summer rain has been rest for growing, if not for spending time relaxing outside. I’m glad you like this. Thanks for stopping by. I hope to “see” you again soon.

  16. These look amazing! I will have to try this out as soon as I can get my hands on some squash flowers! Thanks for sharing!

    1. I hope you can get some from a market as they are stunningly easy and quite impressive to serve up to others with drinks – and no spattering hot oil to ruin your outfit. ;-). I however don’t share. Too greedy.

      1. I am not a good sharer myself! Mmm

      2. Ha ha! I only share these with family. 🙂

  17. I started seeing the blossoms last week at the market, but I didn’t have any idea what to do with them, until now 🙂
    Thank you for sharing, Kellie. They look SO CRUNCHY & so yummy. White wine is ready, now I just have to follow your recipe. 🙂

    1. Do go back to the market and pick some up to make your own invention. I would love to see what you do with them, Pang. 🙂

  18. Gorgeous! I will have to try them…soon.

    1. Thanks so much, Joyce. That’s very kind of you to say.

  19. Elizabeth says:

    These are beautiful little morsels! I’m going to have to ask my veg box providers if they’ll let me have some blossoms one of these weeks. Beautiful recipe as always!

  20. kvjinc says:

    How pretty. Another way to prepare those blossoms.

  21. I find it is cosmic food! Extraordinary and soo nice to look at.

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