Healthy Zucchini Flower Quesadillas

Here’s my go-to recipe for zucchini flower quesadillas, filled with fresh squash blossoms, melty cheese, and a hint of garlic, all tucked between crispy corn tortillas.

These quesadillas have become a summer favorite at our house when the garden is bursting with zucchini plants. I love making a big batch while the flowers are in season – they disappear so quickly that I’ve learned to make extra for lunch the next day.

What Kind of Squash Blossoms Should I Use?

Both male and female squash blossoms work well in quesadillas, though male blossoms (the ones with the long, thin stems) are more commonly used since removing them doesn’t affect the plant’s ability to produce squash. You’ll want to look for fresh blossoms that are bright yellow and still slightly open – avoid any that are wilted or browning. If you’re growing your own squash, the best time to harvest the flowers is early in the morning when they’re fully open. Just be sure to check inside the blossoms for bees and gently remove any stamens or pistils before cooking, as these can be bitter. A quick rinse and gentle pat dry is all the prep you need before adding them to your quesadillas.

Options for Substitutions

Let’s talk about what you can swap in this recipe if you need to:

• Squash blossoms: These are pretty special and give the dish its unique flavor. If you can’t find them, you could use thin zucchini slices, though the taste will be different. Just sauté them lightly first.
• Oaxaca cheese: No Oaxaca cheese? No worries! Mozzarella, Monterey Jack, or even string cheese work great. They all have that nice melty quality we’re looking for.
• Epazote leaves: These can be hard to find outside Mexico. You can skip them or use a small amount of fresh oregano instead – about 1/2 teaspoon will do.
• Serrano pepper: Feel free to use jalapeño instead, or skip it if you don’t like heat. You could also use a pinch of dried chile flakes.
• Masa harina: This is important for making the tortillas and shouldn’t be substituted if you’re making them from scratch. However, you can always use store-bought corn tortillas instead!
• Lard: Any neutral cooking oil works fine here – vegetable, canola, or even olive oil will do the job.

Watch Out for These Mistakes While Cooking

The biggest challenge when working with squash blossoms is their delicate nature – be sure to clean them gently under cool water and remove the stamens, but don’t pat them completely dry or they’ll tear apart. Another common mistake is overloading your quesadillas with cheese, which can prevent proper melting and cause the filling to ooze out messily – stick to about 1/4 cup of cheese per quesadilla for the perfect balance. When cooking the quesadillas, resist the urge to crank up the heat too high; medium heat allows the cheese to melt properly while giving the tortillas time to develop a golden-brown crust without burning. For the best texture, make sure to press down gently on the quesadillas with a spatula while they cook, which helps create good contact between the tortilla and the filling, ensuring everything stays together when you flip them.

What to Serve With Zucchini Flower Quesadillas?

These delicate quesadillas pair perfectly with classic Mexican side dishes that complement without overwhelming the subtle flavor of the squash blossoms. A simple serving of black beans, either whole or refried, makes an excellent accompaniment and adds protein to the meal. For freshness and crunch, serve them with a basic pico de gallo or a light cabbage slaw dressed with lime juice. You can also set out some Mexican crema, fresh guacamole, and your favorite salsa (though I’d suggest keeping it mild to let those zucchini flowers shine through).

Storage Instructions

Keep Fresh: These quesadillas are best enjoyed right off the griddle while the cheese is all melty and the tortillas are still warm. If you have any leftovers, wrap them in aluminum foil and keep them in the fridge for up to 2 days. Just know that the zucchini flowers might lose some of their delicate texture.

Make Ahead: You can prep some components ahead of time to make assembly quicker. Clean and prepare the zucchini flowers and store them in a paper towel-lined container in the fridge for up to 24 hours. The onion and garlic mixture can also be chopped and stored in an airtight container for a day.

Warm Up: To enjoy leftover quesadillas, heat them up on a dry skillet over medium heat for about 2 minutes per side. This helps crisp up the tortillas again and melt the cheese. Avoid using the microwave as it can make the tortillas soggy.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 90-100 g

Ingredients

• 6 corn tortillas
• 12 squash blossoms
• 1 tablespoon cooking oil
• 1 1/2 cups shredded oaxaca cheese (or muenster or another melting cheese)
• 2 tablespoons finely diced white onion
• 1 small garlic clove, finely chopped
• 1 small serrano pepper, optional
• Salt and pepper to taste
• 2 epazote leaves
• Around 2 tablespoons lard or cooking oil for griddle
• 1 1/2 cups masa harina
• About 3/4 cup warm water

Step 1: Prepare the Squash Blossoms

Start by gently removing the pistil from each squash blossom and discard it.

Place the blossoms in cold water and gently rinse to remove any debris.

Dry the blossoms by placing them on paper towels to absorb excess water.

Step 2: Cook the Filling

Heat a bit of oil in a skillet over medium-high heat.

Add chopped onion, garlic, and serrano pepper if you’re using it.

Stir and cook until the onion becomes translucent, which should take about 3 minutes.

Add the prepared squash blossoms and season with salt and pepper.

Continue cooking for another 2-3 minutes until the blossoms are heated through.

Remove from the heat, stir in some chopped Epazote, and allow the mixture to cool slightly before using.

Step 3: Prepare the Dough

Divide the dough into small golf-ball-sized pieces.

Use a tortilla press to flatten each ball of dough between two pieces of plastic, forming a circle.

This will be used to encase the filling.

Step 4: Fill the Quesadillas

Add a spoonful of the squash blossom filling onto each circle of dough.

Add some cheese pieces on top of the filling.

With the help of the plastic, fold the dough in half to form a quesadilla, pressing the edges to seal.

Remove the plastic and hold the quesadilla in your hand.

Alternatively, you can place the circle directly on a griddle, sprinkle with cheese, add the filling, and then fold it.

Step 5: Cook the Quesadillas

Use a paper towel to spread 1 teaspoon of oil or lard on a hot griddle.

Once the oil is hot enough, place the prepared quesadilla on the griddle.

Cook for about 3 to 4 minutes on each side until golden brown and the filling is warm with the cheese melted.

Ensure that the griddle is not too hot to avoid burning the outsides while keeping the dough uncooked.

Repeat this process with the remaining dough, adding more oil or lard as necessary to prevent sticking.