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!
Private Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this ExperienceLegal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
The French Farmer
November 5, 2014
The farmer who sells goat cheese at the Uzes Saturday Market is one of my favorite vendors. He’scertainly one of the most colorful. Last week he handed me an invitation to an event he stages each year at his farm. Explore this Post…
Zucchini and Chèvre Tart with Moroccan Flavours
December 18, 2023
We travelled through Morocco with friends staying in unique and beautiful riads along the way. However, it was the first trip we’ve taken in almost 30 years that didn’t include working kitchens. Cooking with local ingredients is one of my joys when travelling, and on this trip, I learned I get kind of itchy and …
Roasted Peppers with Goat Cheese a Provencal Classic
April 21, 2023
As you have probably gathered, I love French food and enjoy the simple formula associated with most recipes – fresh, seasonal and delicious. This recipe for Roasted Peppers stuffed with Goat Cheese is no exception. It is a simple dish with all the classic flavours of Provence hidden in the layers. Basil and an anchoïade …
Cheese and Charcuterie Pairings: Showcasing the Best of Provençal Artisanal Products
July 31, 2023
Do as the French do and bring a flair of Provencal culture to your tabletop with this exquisite selection of artisanal French cheese and charcuterie pairings ready to serve. Mix honey, berries, walnuts, olives, fresh baguettes and excellent wine. As you curate the perfect French charcuterie board, remember that balance makes the perfect plate. Include …
No Comment