Elizabeth Bard’s Stuffed Zucchini Blossoms
Provencal Recipes · Starter Course · TasteThis savoury recipe is from Elizabeth Bard’s latest book, Picnic in Provence: A Memoir with Recipes. Stuffed zucchini blossoms require a little extra effort to make, but your table companions will be happy you did. Buy your zucchini flowers at the farmers’ market in the morning, and store them in the fridge like a bouquet — with the stems in a glass of cold water — until you are ready to use them.
This recipe has been published with the author’s permission.

Zucchini Blossoms Stuffed with Goat Cheese, Mint and Anise Seeds
In French, this dish is called Fleurs de Courgettes Farcies au Chèvre, à la Menthe, et Graines de Anis. It is a wonderful—and easy—welcome for summer guests. It serves four as an hors d’oeuvre or light appetizer.
Ingredients
- 1 large egg
- 6 oz goat cheese cut into small cubes
- 1 tsp anise seeds whole
- 1½ tbsp fresh mint chopped
- pinch coarse sea salt
- ground black pepper
- 12 large zucchini blossoms
- 1 tbsp olive oil
Instructions
- Preheat the oven to 350°F.
- In a small bowl, lightly beat the egg. Add the cheese, anise seeds, mint, salt, and pepper and mash/mix with a fork to combine.
- Carefully hold open each flower (no need to remove the stamen) and stuff with a heaping teaspoon of filling. (Depending on the size of your zucchini blossoms, you may have a bit of stuffing left over.) Twist the ends of the flowers to close.
- Place the olive oil in a 9-by-13-inch casserole dish and shake it around so it coats the entire bottom of the dish.
- Gently roll each zucchini flower in the oil and retwist the ends to close.
- Bake for 20 minutes, until fragrant and golden. Serve immediately.
Notes
Elizabeth Bard says
I usually serve these before dinner with drinks. They are not quite finger food; you’ll need a small plate and a fork to eat them.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Eating My Way Through Provence My Favourite Restaurants in Les Alpilles
August 4, 2025
If you really want to get to know a place, start with what’s on the plate. During my recent trip through Provence, I followed my appetite across markets, bistros, and white-tablecloth restaurants — and each meal felt like a little window into the region’s soul. The food wasn’t just delicious; it was rooted. Honest. The …
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
No Comment