Do it the greek way!! We cook rice with fresh tomatoes, onions, garlic and fresh parsley in a frying pan with a little bit of oil, then stuff the blossoms with this mixture adding feta cheese (you might use any kind of white cheese I suppose) and then put them in the oven with a little bit of oil for 30 mins or until they get a nice colour!!

I think zucchini blossoms are one of the best things about summer, from a cooking perspective. Last year I experimented with baking them. Just a sprinkle of salt and a quick turn in the oven, and they came out great.

A friend took my baking technique one step further, stuffing hers with ricotta and dipping in egg wash and panko, then baking instead of frying. I didn't try them, but she said that technique also worked well.

Toss them in the soup.

I second the zucchini blossom pasta recipe from Orangette that's mentioned in the "Five Ways to Eat Squash Blossoms" article: http://professionalbakist.blogspot.com/2010/05/sweet-dreams.html

They're great in quesadillas too.

In the west of Turkey we make stuffed zucchini blossoms. Similar to stuffed grape leaves. It's very tipical in Egean kitchen.

Call me crazy, but I think they're pretty good fresh. Here's a recipe where they're stuffed with fava beans, quinoa and chevre.

But...that Greek way sounds pretty yummy, too. I'll have to give it a try!

My favorite recent use is to halve blossoms lengthwise and toss them in a Thai-style coconut soup. Any spring veggies in the soup would be a great accompaniment to the blossoms. You don't really need to cook them - we placed them in the soup right before serving and the residual heat was enough to make them just the right texture.

If you're tired of the breaded version of frying, try sauteing the blossoms in a little olive oil until lightly browned. Place the "fried" blossom on top of a baguette slice that has been smeared with goat cheese and chopped fresh herbs. This delicious version is quicker and easier than the battered fried one and the subtle squash and flower flavors really stand out! I love eating these beauties along side a green salad, pasta or even a summer soup.

I had a lovely pizza in Rome - mozzarella, zucchini blossoms and anchovy. It was really delicious and I liked tasting each of the flavors.

Once upon a time I had squash & squash blossom pesto lasagna. The blossoms were stuffed with a little bit of cheese and the individual portion of lasagna was heated in a broiler. It was so magnificent.

My family always cooks them in a frittata with some kind of soft, salty cheese.

Well, I know you mentioned you wanted a technique other than frying but in my view they really do taste best when made into a fritter via the standard Frittelle di Fiori di Zucca recipe (this is the standard way to make them in Calabria, the zucchini flower capital of the world):

Frittelle di Fiori di Zucca

Stuffed zucchini blossoms must be one of my favorite dishes in the world -- they remind me of the gorgeous Aegean sea and the summer. I made some last year using this recipe (for the western Turkish version) and they turned out amazing. Make sure you set aside some time though, stuffing the blossoms can be time consuming.

http://almostturkish.blogspot.com/2008/08/vegetarian-stuffed-zucchini-flowers.html