Squash Blossoms Recipe

This squash blossoms recipe is delicate, delicious and it’s way too easy to eat a whole bunch of them. Especially when they’re cooked with garlic!

If you’ve never had squash blossoms before, I highly recommend them! They make a perfect appetizer for just about any meal, and they are so simple to make!

Three raw squash blossoms sit ready to be cooked with this Squash Blossoms Recipe.

To be honest, I’ve only had these twice in my life. The first time, a friend gave us some blossoms from his zucchini plants years ago. The second time (pictured above), I picked them from the zucchini plants in my in-law’s garden.

Both times, I’ve wondered why I don’t eat these more often! I guess my problem is that I don’t have access to a steady or large supply. Consider yourself lucky if you have a local store that carries them. If not, you’ll probably have to scrounge for them like I do. But I’ll say this, they are worth the scrounging… and yes… even worth begging for.

A row of three, cooked squash blossoms.


Pick the blossoms at the base of the flower and be sure to remove the fuzzy insides. Wash them well and dry them well. Once that’s done, they are totally edible. You can chop them and mix them into pasta, you can fry them, stuff them, or add them to soups. They cook easily, are very tender and have a wonderful, gentle flavor you’ll love.

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Three raw squash blossoms sit ready to be cooked with this Squash Blossoms Recipe.

Squash Blossoms Recipe

This recipe makes 3 blossoms, because that's what I had on hand. Feel free to multiply the recipe based on the number of blossoms you have.
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Course: Vegetables
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 serving
Calories: 23kcal


  • 3 large zucchini squash blossoms
  • 1 medium garlic clove (chopped fine)
  • ½ tsp. olive oil
  • salt and pepper to taste


  • Remove the fuzzy yellow part from inside the flower. Run the blossoms under cold water to remove any dirt or bugs, and set aside on a paper towel. Make sure they are fully dried before cooking.
    Squash Blossoms Recipe
  • Chop your garlic as fine as you can get it.
    Squash Blossoms Recipe
  • Put your oil in a non-stick pan, and place your blossoms and garlic in the pan. Roll them around in the oil a bit while the oil is still cool.
  • Cook over low or medium-low heat, stirring frequently, until they are soft at the base which is the thickest part and takes the longest to cook.
  • Sprinkle with salt and pepper.
  • Line em' up like lil' soldiers and enjoy!
    A row of three, cooked squash blossoms.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1entire recipe | Calories: 23kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 3mg

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  1. I would have never guessed these were edible, lol ~ I actually have some on my zucchini plants right now and a couple that have fallen off already ~ if I take them off will my zuchinni not grow? Thanks so much ~ Love the site!!!

    1. The Gracious Pantry says:

      Hi Dee,

      As I understand it (and if somebody knows better, please correct me), you want to eat the male blossoms which sprout off the the stalks (although, all of the blooms are edible). The ones at the tops of the zucchini (female) should be left alone so the squash can grow.

  2. The Food Hunter says:

    I’ve been wanting to try these but like you said they are so hard to find.

    1. The Gracious Pantry says:

      Hey Food Hunter!

      They can be a little tough to track down. But it’s even worth it just to plant a zucchini plant in a planter somewhere, or find a friend who is growing some. You won’t regret it!

  3. Sue from Homemade Hints says:

    I was looking for a different way to prepare squash blossoms without deep frying them and your recipe sounds like a tasty alternative. Will try them for lunch today!

    1. graciouspantry says:

      Hope you enjoy them!

    1. The Gracious Pantry says:

      Pam – With what?