Baked Zucchini Blossoms stuffed with Manouri & Mizithra Cheeses

One of my favorite things of summer are the exquisite zucchini blossoms! I have eaten them batter dipped and fried as well as stuffed and baked. For this recipe I chose to stuff them with creamy, sweet manouri and salty mizithra cheeses.

Baked zucchini blossoms stuffed with
manouri and mizithra cheeses.

Manouri is a soft, creamy and sweet cheese that is the byproduct of feta. It is primarily produced in the region of Thessalia & Macedonia, Greece.

Mizithra is a sweet cheese that is similar to ricotta, but can be aged and salt-dried. I used the salt-dried version for this dish. Greeks love to grate that over pasta.

The two cheeses offer a beautiful balance of flavor in this dish. I do not add any salt to the mixture because the mizithra is quite salty.

Freshly picked zucchini blossoms


12 zucchini blossoms

3/4 cups of Manouri cheese

1/4 cup of grated salt aged Mizithra cheese

1 spring onion

2 sprigs of fresh thyme

2 sprigs of fresh oregano

A few mint leaves

Black pepper to taste

Drizzle of extra virgin olive oil


Wash your zucchini blossoms in cold water & allow them to dry on paper towels.

In a mixing bowl mix all of the ingredients for the stuffing.

The cheese and herb stuffing

Open the flowers and using your clean hand, pinch a bit of the cheese mixture and stuff it inside, closing the blossoms afterwards.

Stuffed and ready to bake

Line then up in a parchment lined baking pan and. Drizzle with olive oil.

Bake them at 350 F for 45 minutes.

Ready to be served

Kali Oreksi!

2 thoughts on “Baked Zucchini Blossoms stuffed with Manouri & Mizithra Cheeses

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