Squash Blossoms Stuffed with Cheese and Ras el Hanout

Prep Time: 15 mins

Cook Time: 7 mins


A gourmet appetizer or side dish that celebrates the beauty of seasonal produce and the art of spice blending. Whether served as an elegant appetizer at a dinner party or as a unique addition to your menu, Stuffed Squash Blossoms are a culinary delight.

Stuffed Squash blossoms fried with a lime

Squash Blossoms Stuffed with Cheese and Ras el Hanout

The best way to enjoy squash, zucchini or pumpkin blossoms from the farmer’s market or your own garden. Happy summer cooking!
Print Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Side Dish
Cuisine African & Levantine
Servings 6 Servings


  • 12 squash blossoms (zuchinni blossoms or pumpkin work well), washed and dried
  • ¼ cup Spring onions or Scallions
  • ½ cup Aged gouda or other cheese
  • ½ cup Bread crumbs
  • 1 tsp Ras el Hanout
  • ½ tsp Aleppo Pepper
  • ½ Lime
  • ½ cup Flour
  • 1 whole Egg
  • ½ cup Breadcrumbs or panko


  • Sauté spring onion or scallion in olive oil until soft. Cool.
    ¼ cup Spring onions or Scallions
  • Mix breadcrumbs, cheese, onions, Aleppo pepper, a squeeze of lime and Ras el Hanout. Season with salt as preferred.
    ½ cup Aged gouda, ½ cup Bread crumbs, 1 tsp Ras el Hanout, ½ tsp Aleppo Pepper, ½ Lime
  • Stuff each blossom with 1 teaspoon stuffing mixture. Twist top of blossom to close.
    12 squash blossoms
  • Dip stuffed blossom in a bowl of flour, then in another bowl of beaten egg, then a third bowl of breadcrumbs or panko.
    ½ cup Flour, 1 whole Egg, ½ cup Breadcrumbs or panko
  • Shallow fry blossom in medium hot oil on each side for 1 minute until golden brown.
  • Serve with a fresh salsa or yoghurt mint sauce.
Keyword Blossoms, Mild, Stuffed
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