Roasted Zucchini with Blossoms
55 Min

Roasted Zucchini with Blossoms

Every summer I watch as zucchini flowers — or squash blossoms — appear at farmer’s markets. Despite the excitement they evoke and entire menus at some restaurants dedicated to this delicate flower, I often wonder what the fuss is all about. They are visually beautiful but, flavor-wise, for me it’s like biting into a wisp with mild zucchini flavor. When I do buy them, they get tossed into salads or used as a garnish for something related.


A couple of weeks ago an old friend, Ben Berryhill, who now owns and operates the Red Drum Café in Charleston, S.C., texted me a photo of the dinner he had prepared for his family:  roasted zucchini topped with squash blossoms. Ben was the executive chef at Café Annie back in the late ’90s, where I learned everything.


Needless to say, he inspired me to pick up some beautiful, pungent, yellow and green zucchini with bright-yellow blossoms at Gundermann Farms that weekend and cook them in a way to incorporate the blossoms. I still could not taste any real flavor from the blossoms, but it made for a delicious and beautiful lunch, devoured by those around me. Blue Heron Farm’s wonderful goat chèvre adds a delicious creamy texture, but feel free to replace it with any cheese of your choice.

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Cook Time

55 Minutes



Step 1
Preheat the oven to 450°F. Cut the zucchini in half lengthwise, creating a “boat,” and using a sharp paring knife, remove the soft white marrow in the center, leaving the zucchini thick. There should be one scant cup of marrow. Mince the marrow and set aside. Lay the boats cut-side up on a baking pan and sprinkle with salt, pepper, amchur, and olive oil. Place in the oven and roast uncovered for 15 to 20 minutes or until the zucchini is completely cooked and golden brown.
Step 2
Mince half the zucchini blossoms and save the rest for garnish.
Step 3
Meanwhile, heat a small frying pan and on high heat with 1/4 cup olive oil. Pop the cumin seeds and immediately add the minced onion, garlic, and chopped squash marrow. Season with salt and serrano pepper and cook on high heat until the mixture sweats and reduces in volume slightly, about 5 to 8 minutes. Transfer this mixture to a bowl and gently fold in the chopped blossoms, chopped basil, chèvre, and pumpkin seeds.
Step 4
Divide the stuffing between the 10 roasted zucchini boats and pop them back in the oven for just 3 to 4 minutes to preserve the delicate flavors of the blossoms and herbs. Garnish with remaining blossoms, petals, and basil sprigs. Serve warm or room temperature.

5 medium to large zucchini or yellow squashes

10 to 12 zucchini or squash blossoms

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon amchur (dried green mango powder)

3 tablespoons olive oil


1/4 cup olive oil

1 teaspoon cumin seeds

1/2 cup minced onion

1 teaspoon minced garlic

1/2 teaspoon sea salt

1 small serrano pepper, minced

1 loose cup chopped basil leaves, leaving a few leaves for garnish

4 ounces chèvre

1/3 cup pumpkin seeds, toasted

Notes & Variations

  • The zucchini boats can be assembled and refrigerated for up to 24 hours before the final roasting.

  • Toast pumpkin seeds on a baking sheet in a preheated 300°F oven for 8 to 10 minutes.

  • To make a plant-based version, replace the chèvre with cooked ground lentils or hummus.

  • In the absence of amchur, squeeze the juice of a lime or lemon before serving the roasted squash.
55 Min

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