Squash blossoms (called courgette flowers in Great Britain) are the edible flowers of Cucurbita species, particularly Cucurbita pepo, the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squash.
Squash blossoms are highly perishable, and as such are rarely stocked in supermarkets. Male and female squash blossoms can be used interchangeably, but picking only male flowers (leaving some for pollination) allows the plant to also produce some fruit (squash).
The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.
The flowers are also frequently stuffed and cooked (Greek language: Kolokythoanthoi, Turkish language: Kabak çiçeği dolması). Such dishes belong to a family of stuffed vegetable dishes, dolma, in the cuisine of the former Ottoman Empire. The stuffing frequently includes a soft cheese, such as ricotta.
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