Zucchini, Ricotta, & Paprika Stuffed Squash Blossoms

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Author Eva Kosmas Flores


  • 1 medium zucchini peeled and grated
  • 1 and 1/2 cups ricotta cheese
  • 2 eggs
  • 3 cloves garlic minced
  • 1/2 teaspoon McCormick Gourmet Oregano
  • 1/2 teaspoon McCormick Gourmet Hot Hungarian Paprika
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • 3/4 cup flour
  • vegetable oil for frying
  • 12 large squash blossoms


  1. Take a handful of the grated zucchini and squeeze it between your hands over a large bowl to rid it of as much excess water as possible. Set the drained zucchini in a separate bowl, and repeat until you've drained all the zucchini. Mix with the ricotta, 1 egg, garlic cloves, McCormick Gourmet Oregano, McCormick Gourmet Hot Hungarian Paprika, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper until combined. Use a tablespoon to get a heaping spoonful of the mixture and scoop it into the squash blossom until it is about two-thirds full. Fold the last third of the petals over the filling and press down gently to seal.
  2. Add the vegetable oil to a large frying pan so that it is about 1-inch deep. Heat the oil over medium-high heat until a drop of water flicked into the pan hisses and sizzles. Lower heat to medium to maintain temperature.
  3. Mix together the flour and remaining salt and pepper in a medium-sized shallow dish. Whisk the remaining egg in a small bowl and lightly brush the outside of each squash blossom with the whisked egg mixture. Roll the blossom in the flour mixture, shaking it gently afterwards to remove any excess flour. Repeat until the squash blossoms are all lightly floured.
  4. Use a slotted spoon to add them to the frying pan, one at a time, maintaining an inch of space around each one. Cook until lightly golden, about 3-5 minutes on each side. Remove with a slotted spoon and place on a plate lined with paper towels to absorb any excess oil. Serve immediately.