mezzomediZucchini flower
Very delicate, with fleeting floral and vegetal notes, almost sweet.
Delicate flower with a subtle nutty taste and a tender, slightly floury flesh. In Mediterranean cuisine, it's often prepared stuffed or fried in fritters, revealing a mild and refined flavor. A traditional element of Italian, Greek, and Turkish cuisine, particularly prized in spring and summer.
Best pairings
Ricotta Classic89%Ricotta-stuffed zucchini blossoms, a great Italian classic.
Zucchini Classic87%Same plant: flowers and zucchini naturally cook together.
Extra virgin olive oil Classic86%Olive oil for frying or drizzling over delicate blossoms.
Anchovy Classic84%Fiori di zucca: fried flowers with a melted anchovy inside.
Egg Aroma bridge84%Fritter batter or frittata for delicate flowers.
Parmesan Classic84%Parmesan in the flower filling for savory umami.
Mozzarella Classic82%Fried flowers with a molten mozzarella heart.
Basil Classic80%Fresh basil in the ricotta stuffing for blossoms.
Sea salt Classic80%A pinch of salt is enough to reveal the floral delicacy.
Garlic Classic78%A hint of garlic enhances without masking the flower.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with zucchini flower?
Zucchini flower pairs especially well with ricotta, zucchini, extra virgin olive oil, anchovy and egg. Ricotta-stuffed zucchini blossoms, a great Italian classic.
When is zucchini flower in season?
Best season: summer.
What can I substitute for zucchini flower?
If you don't have it, try: zucchini, eggplant, red bell pepper.