Round Zucchini
Also known as Eight Ball squash or Globe zucchini, round zucchini is a fun, perfectly spherical variety of the classic green zucchini. It has the same mild flavor and tender skin as regular zucchini but in a compact, ball-shaped form that's especially well-suited for stuffing.
Round zucchini are dark green and perfectly spherical, ranging from golf-ball size to baseball size. The skin is smooth and glossy with the same coloring as regular zucchini. Like all summer squash, the entire squash — skin, flesh, and seeds — is edible.
Texture: Nearly identical to regular zucchini — tender with mild flesh and a higher seed-to-flesh ratio due to the shape.
Flavor: Mild and slightly sweet, just like regular zucchini. The round shape creates a natural cavity for stuffing, which is where this variety really shines.
Stuffing
The natural bowl shape is perfect for baked stuffed preparations
Roasting
Halve and roast cut-side down — the round shape creates a natural vessel
Sautéing
Cube and sauté just like regular zucchini
Grilling
Halve and grill for a fun, compact presentation
Round zucchini's perfectly round shape makes each one an individual serving vessel:
- • Slice the top off, scoop out the seeds, fill, and replace the "lid" for a dramatic presentation
- • Fill with diced summer tomatoes, fresh herbs, and ricotta — no cooking required
- • Stuff with sausage, corn, and cheese and bake at 375°F for 25 minutes
- • Chopped scooped flesh can be sautéed and added back into the filling
Refrigerate in the crisper drawer for up to 5 days. Their compact, round shape makes them easier to store than elongated varieties. Use promptly for best flavor.
Squash blossoms — the edible flowers of any squash plant — are a prized seasonal delicacy. Both summer and winter squash produce them, and they're as beautiful as they are delicious. Look for them at farmers' markets in summer and early fall.
Male vs. Female Blossoms
Male blossoms grow on long, thin stems and are more abundant — ideal for harvesting. Female blossoms sit closer to the plant on a tiny embryonic squash; harvesting them sacrifices the fruit.
Flavor
Squash blossoms have a delicate, mildly sweet, slightly vegetal flavor reminiscent of the squash itself — subtle enough to let fillings and batters shine.
Stuffed & Fried
The most classic preparation — fill with ricotta, herbs, and a sliver of mozzarella, then dip in a light tempura batter and fry until golden and crispy.
Sautéed
Simply sauté in olive oil with garlic and a pinch of salt for 1–2 minutes until wilted. Toss into pasta, eggs, or risotto.
Quesadillas & Tacos
A popular Mexican preparation — sauté blossoms with epazote and add to quesadillas or tacos with cheese and salsa.
Raw in Salads
Young, freshly picked blossoms can be torn and scattered over salads for a pop of color and delicate flavor.
Tips for Handling
- • Harvest in the morning when blossoms are fully open
- • Use the same day — they wilt within hours of picking
- • Gently rinse and check for insects hiding inside
- • Remove the stamen from male flowers before using
- • Store briefly in the fridge, stem-end in a little water, like cut flowers