Prosciutto and Pecorino Stuffed Zucchini Flowers

Prosciutto and pecorino stuffed zucchini flowers
This is the one to bookmark! Christina Cooks makes these mouthwatering Prosciutto and Pecorino Stuffed Zucchini Flowers that will get you hooked to zucchini flowers! If you never tried them, now is your chance with this mouth watering recipe.
Prep time: min
Cook time: min
Total time: min
Yield: 8 servings

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  • 8 Zucchini Flowers/Blossoms
  • 1/3 Fresh Mozzarella, cubed
  • 4 Slices Prosciutto, diced
  • 1/4 cup Fresh Pecorino Cheese, grated
  • Pinch of Salt, to taste
  • Handful Fresh Parsley, chopped
  • 1 cup All Purpose Flour
  • 1/2 tsp. Baking Powder
  • 1/3 cup Vodka
  • 8 oz. Sparkling Water
  • 2 Cloves of Garlic, chopped
  • Vegetable Oil for Frying


  1. To prepare the flowers, rinse them in cold water and then cut the pistils out from the middle of the flowers.
  2. Fill a deep skillet halfway with vegetable oil. Heat up over medium-low heat.
  3. For the batter; mix the flour, salt, baking powder, garlic and vodka using a whisk. Add the sparkling water, a little bit at a time and whisk until there are no clumps. You want it to resemble pancake batter. Set aside.
  4. For the stuffing; in a bowl, mix the mozzarella, prosciutto, parsley and pecorino cheese.
  5. Working with one flower at time, grab a handful of the stuffing mix, open the petals and stuff it. Close the petals around the stuffing and set aside.
  6. Dip each stuffed zucchini flower into the batter mix and then put it into the oil skillet over medium/low heat. Fry for about 3 minutes on each side or until a golden brown on each side.
  7. Remove from the oil and place over a dish covered with paper towels to absorb the excess oil.
  8. Let rest for a couple of minutes.
  9. Enjoy!!!