Elizabeth Bard’s Stuffed Zucchini Blossoms
This savoury recipe is from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. Stuffed zucchini blossoms are a little extra effort to make, but your table companions will be happy you made them.
This recipe has been published with the author’s permission.
Zucchini Blossoms Stuffed with Goat Cheese, Mint and Anise Seeds
- 1 large Egg
- 6 oz Goat cheese cut into small cubes
- 1 tsp Whole anise seeds
- 1½ tbsp Fresh Mint chopped
- pinch Coarse sea salt
- Ground Black Pepper
- 12 large Zucchini blossoms
- 1 tbsp olive oil
- 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.
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.