• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Main Courses / Entrees

    Zucchini, Corn and Chèvre-Stuffed Squash Blossoms

    Published Aug 15, 2011

    Jump to Recipe Print Recipe

    plate full of squash blossoms

    While interning with my pastry teacher, Claire Legas, at Cafe Cacao in Berkeley, I learned just how tedious pastry making can be. Thankfully, I didn't have to learn this firsthand. Claire had worked as a pastry cook at the French Laundry, and would regale me with stories of severe boredom, such as the time she had to peel hundreds of cherry tomatoes. Too delicate to blanch, they had to be peeled slowly, one by one, while standing in the walk-in refrigerator. They were used as a garnish on a cherry tomato panna cotta. (Heaven forbid the guests would have to actually masticate their own food, Claire said, rolling her eyes.)

    squash blossoms in ice water

    I hoped that in my career as a baker I would never have to experience such tedium as peeling hundreds of cherry tomatoes.

    A few months later, I got a job at a fancy SF restaurant that I like to call Pome (names have been changed to protect the not-so-innocent). In the early fall, we featured a concord grape sorbet, served with lace cookies, champagne gelées, and garnished with concord grapes. Peeled concord grapes.

    hand holding a stuffed squash blossom

    You can guess who the grape peeler was that day.

    After the grape incident, I swore I would never willingly participate in (or force others to participate in) such a painstaking process.

    But the other day I found squash blossoms at Rainbow. Inspired by some fresh shallots, with their greens still attached, I decided to stuff the blossoms with goat cheese, sauteed shallot, zucchini and sweet corn. While most squash blossoms end up deep fried, I consulted Jerry Traunfeld's Herbfarm Cookbook for a method in which the blossoms are blanched and shocked, then stuffed, brushed with olive oil, and baked. The process preserves their bright colors and leaves you with a light and delicate dish. I would serve the blossoms with arugula and warmed cherry tomatoes. I couldn't wait.

    stuffed squash blossoms in a row

    Unfortunately, wait I did. Once the blossoms had been shaken out, one by one, then blanched and plunged into an ice water bath, the stubborn things were nearly impossible to open without tearing. Thankfully, even the ones that ripped stuck together once stuffed, and the rest of the process was cake; a brushing of olive oil, a quick baking, and the blossoms were ready to be arranged on their arugula beds and doused with shiny (still skin-clad) cherry tomatoes. I stuffed half of the blossoms this way, and they made quite a fancy presentation (though naturally not French Laundry-worthy as they had to be chewed).

    top down shot of squash blossoms

    Other ways I imagine serving squash blossoms are:

    • atop a pizza slathered with fresh pesto, mozzarella, red onion and rounds of summer squash
    • in a summer squash risotto
    • on zucchini, corn and chèvre tacos with avocado-tomatillo salsa
    • atop this zucchini-tomato tart
    • baked into a zucchini frittata, or slivered and sprinkled over this skillet quiche

    cherry tomatoes and squash blossoms

    Since I couldn't face stuffing the other half of the blossoms, I thought, 'Sod it,' (ok, 'sod' wasn't the word I actually thought), 'I'll just toss the rest together with some spaghetti.' This made a delicious, if slightly less pretty, meal. Both variations tasted excellent, and I've included the pasta version below, for those adverse to tedium.

    More Zucchini Recipes

    • Zucchini Tomato Tart
    • Zucchini Pesto Lasagna
    • Spiced Zucchini, Feta + Chickpea Veggie Burgers with Minted Yogurt Sauce
    • Zucchini Corn Enchiladas

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this squash blossom recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    3.67 from 3 votes

    Squash Blossoms Stuffed with Zucchini, Sweet Corn, and chèvre

    Print Recipe Pin Recipe
    These pretty stuffed blossoms make the perfect dinner party appetizer!
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Total: 55 minutes
    Servings: 4 to 6 people as a first course.

    Ingredients

    For the blossoms:

    • 1 tablespoon olive oil, plus more for brushing the blossoms
    • 1 large fresh or cured shallot or spring onion, diced
    • 2 medium zucchini, diced
    • 1/4 teaspoon salt
    • kernels from 1 ear of corn
    • 4 ounces fresh chèvre (goat cheese)
    • 3 tablespoons chopped fresh basil
    • 16 - 18 squash blossoms, free of bugs, stamen snapped off of males (see headnote)

    For serving:

    • 1 tablespoon olive oil, plus more for the arugula
    • 1/2 pint cherry tomatoes, halved
    • salt and pepper
    • 1-2 cups baby arugula
    • lemon juice

    Instructions

    Make the filling:

    • Heat the oil in a wide skilletover a medium flame. When the oil shimmers, add the shallot. Cook for about 10 minutes, until translucent and tender. Add the zucchini and salt, and cook, stirring occasionally, until tender, 5 minutes. Add the corn and cook for 1 minute longer. In a medium bowl, stir together the cooked veggies with the chèvre and basil. Set aside.

    Prepare the blossoms:

    • Bring a large saucepan of salted water to a boil. Prepare a medium bowl full of ice water. Drop the blossoms into the boiling water a few at a time and cook for 10 seconds. Lift them out and drop them into the ice water.
    • Preheat the oven to 350º. Brush a baking sheet with olive oil.
    • With the blossoms still submerged (the petals are easier to separate under water), carefully open up one of the blossoms and drape the petals over your hand, then lift it out of the water, tilting it to drain. Place 1 tablespoon of the chèvre mixture inside the blossom, then close the petals around it, and place it on the baking sheet. Repeat with the remaining blossoms. (The blossoms can be covered and refrigerated for up to 8 hours at this point.)
    • Brush the blossoms with a bit of olive oil and sprinkle with a few pinches of salt. Bake in the oven for 5-7 minutes, until heated through.
    • Meanwhile, warm 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook, tossing, until warm and beginning to release some of their juices, a few minutes. Season with salt and pepper to taste.
    • Toss the arugula in a medium bowl with a drizzle of olive oil, a squeeze of lemon juice, and salt and pepper.
    • When the blossoms are hot, divide the arugula among 4 - 6 plates. Top with 3-4 blossoms, then spoon the warm cherry tomatoes over the blossoms. Serve with a knife and fork.

    Notes

    Jerry Traunfeld goes into extensive detail on the harvesting and preparing of squash blossoms in his book. Suffice it to say that these blossoms are somewhat ephemeral and should be harvested in the morning and prepared soon thereafter, within the same day. Check the insides for bugs before blanching the flowers. Male blossoms grow directly from the stalks and have a stamen inside the flower, which should be removed before stuffing the blossoms. Females bear fruit; if your blossoms have tiny zucchini attached to them, you can leave them on and have a baby squash with your blossom. Be patient when working the flowers, and leave time to pry open and stuff them gently. (That sounded kinda dirty, didn't it?) Figure 3-4 blossoms per person for an appetizer.
    Nutritional values are based on one of four servings.
    Variation: Spaghetti with Chèvre, Zucchini, Corn and Squash Blossoms
    Makes 4 entree-sized servings.
    Prepare the blossoms, chèvre mixture and tomatoes as above (you can probably use the blossoms un-blanched). Sliver the blossoms. Toss the chèvre mixture with 12 ounces of cooked spaghetti and a little extra olive oil, then gently toss in the tomatoes and squash blossoms. Plate and top with a good grating of parmesan and black pepper.

    Nutrition

    Calories: 192kcalCarbohydrates: 11gProtein: 8gFat: 14gSaturated Fat: 5gCholesterol: 13mgSodium: 277mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 1195IUVitamin C: 38mgCalcium: 76mgIron: 1.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Squash Blossoms Stuffed with Zucchini, Sweet Corn, and chèvre

    Serves 4 - 6 as a first course

    Jerry Traunfeld goes into extensive detail on the harvesting and preparing of squash blossoms in his book. Suffice it to say that these blossoms are somewhat ephemeral and should be harvested in the morning and prepared soon thereafter, within the same day. Check the insides for bugs before blanching the flowers. Male blossoms grow directly from the stalks and have a stamen inside the flower, which should be removed before stuffing the blossoms. Females bear fruit; if your blossoms have tiny zucchini attached to them, you can leave them on and have a baby squash with your blossom. Be patient when working the flowers, and leave time to pry open and stuff them gently. (That sounded kinda dirty, didn't it?) Figure 3-4 blossoms per person for an appetizer.

    For the blossoms:
    1 tablespoon olive oil, plus more for brushing the blossoms
    1 large fresh or cured shallot or spring onion, diced
    2 medium zucchini, diced
    1/4 teaspoon salt
    kernels from 1 ear of corn
    4 ounces fresh chèvre (goat cheese)
    3 tablespoons chopped fresh basil
    16 - 18 squash blossoms, free of bugs, stamen snapped off of males (see headnote)

    For serving:
    1 tablespoon olive oil, plus more for the arugula
    1/2 pint cherry tomatoes, halved
    salt and pepper

    1-2 cups baby arugula
    lemon juice

    Make the filling:
    Heat the oil in a wide skilletover a medium flame. When the oil shimmers, add the shallot. Cook for about 10 minutes, until translucent and tender. Add the zucchini and salt, and cook, stirring occasionally, until tender, 5 minutes. Add the corn and cook for 1 minute longer. In a medium bowl, stir together the cooked veggies with the chèvre and basil. Set aside.

    Prepare the blossoms:
    Bring a large saucepan of salted water to a boil. Prepare a medium bowl full of ice water. Drop the blossoms into the boiling water a few at a time and cook for 10 seconds. Lift them out and drop them into the ice water.

    Preheat the oven to 350º. Brush a baking sheet with olive oil.

    With the blossoms still submerged (the petals are easier to separate under water), carefully open up one of the blossoms and drape the petals over your hand, then lift it out of the water, tilting it to drain. Place 1 tablespoon of the chèvre mixture inside the blossom, then close the petals around it, and place it on the baking sheet. Repeat with the remaining blossoms. (The blossoms can be covered and refrigerated for up to 8 hours at this point.)

    Brush the blossoms with a bit of olive oil and sprinkle with a few pinches of salt. Bake in the oven for 5-7 minutes, until heated through.

    Meanwhile, warm 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook, tossing, until warm and beginning to release some of their juices, a few minutes. Season with salt and pepper to taste.

    Toss the arugula in a medium bowl with a drizzle of olive oil, a squeeze of lemon juice, and salt and pepper.

    When the blossoms are hot, divide the arugula among 4 - 6 plates. Top with 3-4 blossoms, then spoon the warm cherry tomatoes over the blossoms. Serve with a knife and fork.

    Variation: Spaghetti with Chèvre, Zucchini, Corn and Squash Blossoms

    Makes 4 entree-sized servings

    Prepare the blossoms, chèvre mixture and tomatoes as above (you can probably use the blossoms un-blanched). Sliver the blossoms. Toss the chèvre mixture with 12 ounces of cooked spaghetti and a little extra olive oil, then gently toss in the tomatoes and squash blossoms. Plate and top with a good grating of parmesan and black pepper.

    forkful of stuffed squash blossom

    You might also like...

    « Cherry Frangipane Tart
    Berry-Peach Oven Pancake »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Nuriya la Tanita says

      June 14, 2015 at 4:31 pm

      Gorgeous!!!

      Reply
      • Alanna says

        June 19, 2015 at 8:02 am

        Thank you! :*

        Reply
    2. joan jones says

      November 12, 2018 at 12:14 pm

      Delicious, beautiful, exciting! Loved this recipe. Great for entertaining.

      Reply
      • The Bojon Gourmet says

        November 13, 2018 at 9:31 am

        Thanks Joan!

        Reply
    3. lynne lasser says

      July 05, 2020 at 9:32 am

      This is hands down the best technique for squash blossoms and an excellent filling recipe. This has the added benefit of fitting into a keto diet without the batter. I always found the tempura technique a bit greasy and overwhelming of the delicate squash blossom flavor. This really works. Served on a lightly dressed lettuce with some crispy chickpeas, yum! Thankyou.

      Reply
      • Alanna says

        July 07, 2020 at 10:05 am

        Thanks for trying my recipe and for the sweet note - I'm so glad it's a hit! That salad sounds like the perfect accompaniment.

        Reply
    4. Catherine Marenghi says

      July 19, 2020 at 4:45 pm

      Terrible recipe. The proportions are all wrong. And it is SO unnecessary to parboil the blossoms. It makes them impossible to handle. They are so delicate, they don’t take long to cook. Better to stuff the clean, uncooked blossoms, dredge lightly in flour, and brown in olive oil in a skillet.

      Reply
      • Alanna says

        July 23, 2020 at 8:45 am

        Thank you for the feedback, I'll try that method next time!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    How to Build a Vibrant Summer Cheese Board

    Basil Butter

    Gluten-Free Strawberry Shortcake

    Gluten-Free Madeleines

    Footer

    Instagram

    Panzanella is a glorious way to feature summer pro Panzanella is a glorious way to feature summer produce. Toasted bread sops up juices from ripe tomatoes while basil and olive oil add punch. I (@the_bojon_gourmet ) like adding @hodofoods Moroccan tofu cubes for instant protein and extra flavor. They give this salad marinated feta vibes while keeping it vegan!

To stay with the Mediterranean theme, I add kalamata olives, cucumber, and a kicky oregano dressing. Think Greek salad meets panzanella!

Serve this right away as a vegan main dish, or bring it to a picnic or potluck. Get the recipe @hodofoods! #panzanella
    Heirloom tomatoes are getting good in California r Heirloom tomatoes are getting good in California right now and I’m looking forward to making this rustic tomato tart ASAP. 🍅

Flaky gluten-free pie crust melds with a cheesy base and ripe roasted tomato slices. Bring this beauty to a potluck or enjoy slices with a glass of bubbly for an appetizer or a light meal. ✨

https://bojongourmet.com/rustic-heirloom-tomato-tart-gluten-free/
    Paleo Vegan Berry Peach Cobbler 🫐🍑 This rus Paleo Vegan Berry Peach Cobbler 🫐🍑

This rustic summer fruit dessert combines berries and peaches with floofy #glutenfree biscuits. Swapping in finely ground @go_raw organic sprouted pumpkin seeds in place of almond flour makes this nut-free as well. Pumpkin seeds give the biscuits a lovely green hue and loads of buttery flavor. Don’t forget the ice cream! 

Fruit:
1 ¼ pounds peaches or nectarines, in thick wedges (4 cups)
4 ounces (1 cup) blueberries
3 tablespoons (30 g) maple syrup
2 teaspoons tapioca flour
pinch fine sea salt

Biscuits:
½ cup (75 g) cassava or GF AP flour
½ cup (70 g) @go_raw sprouted pumpkin seeds, finely ground
3 tablespoons (30 g) maple sugar or coconut sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 tablespoons (56 g) cold, unsalted butter or vegan butter in ¼-inch dice
¼ cup (60 g) coconut yogurt
¼ cup (60 g) plant milk 
1 teaspoon vanilla extract

for finishing:
2 teaspoons maple or coconut sugar
¼ teaspoon cardamom or cinnamon
1 tablespoon plant milk
plant-based vanilla ice cream, for serving

Position a rack in the center of the oven and preheat to 400ºF.

In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt. Scrape into a baking dish (7x10” oval or 9” pie plate) and bake until the fruit is warm and juicy, 15-20 minutes.

Whisk together the cassava and pumpkin seed flours, maple sugar, baking powder, and salt in a large bowl. Add the cold butter bits and rub with your fingers until the butter is somewhat worked in with some pea-sized bits remaining.

In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.

Place the yogurt, milk, and vanilla in a small saucepan. Place over a low flame and heat, stirring frequently, until the mixture is hot and steamy. Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined. Scoop small lumps of dough over the fruit. Brush with the milk and sprinkle with the sugar. Bake the cobbler until the biscuits are golden on top and cooked through and the fruit is bubbling vigorously, 20-30 minutes. Serve warm.
    Strawberry shortcake dreams all summer long 🍓 Strawberry shortcake dreams all summer long 🍓

These GF shortcake biscuits are tender and buttery thanks to a blend of gluten-free flours (almond, oat, and rice) plus butter and cream. I’ve included dairy-free and vegan options too! 

✨Tip: if you don’t have any whipped cream on hand, use thick coconut yogurt for a tasty dairy free option like I did here. 

Bojon appétit my loves! 

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#recipereel #gfbaking #strawberryseason
    Moar #zucchini love: chocolate tahini zucchini bre Moar #zucchini love: chocolate tahini zucchini bread ✨

This floofy loaf is paleo, vegan, and nut-free and it’s super simple to whip up with just a bowl and a whisk. Great for packing on picnics and in lunchboxes, or nomming with coffee in the afternoon ✨

https://bojongourmet.com/vegan-paleo-zucchini-bread-tahini-chocolate/

#zucchinibread #tahini #chocolove #paleobaking #paleodessert #bestofvegan #glutenfreevegan #allergyfriendly
    Next up for #zucchini season: GF zucchini fritters Next up for #zucchini season: GF zucchini fritters! Made with chickpea flour and spices for a falafel vibe🧆🥙

I love serving this up with herb yogurt sauce, chopped cucumber, tomato, and a drizzle of lemon. These are easy to make and they use up SO MUCH zucchini!

https://bojongourmet.com/gluten-free-zucchini-fritters/

#zucchinifritters #zucchinirecipes #f52farmstand

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack