Appetizer François de Mélogue Provencal Recipes Taste: Food & Drink

How to Stuff Zucchini Blossoms My Way

Name: Stuffed Zucchini Blossoms: Goat Cheese, Sun-Dried Tomatoes, and Tapenade
Prep time: 20 min
Cook time: 20 min
Ingredients: 4 oz Fresh Goat Cheese; 1 tbsp Sun-dried Tomato Pesto; 1 tbsp Olive tapenade (recipe below); 12 Zucchini Blossoms; 1 cup Tempura Batter (see notes); 10 cups Vegetable Oil; 1 cup Tomato Sauce (optional); 2 cups Kalamata Olives (pitted); 4 tbsp Capers; 8 Anchovy Fillets; 4 Basil Leaves; 1/4 cup Olive Oil

Chef François de Mélogue — September 7, 2020

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A few weeks ago, I published a YouTube video on How To Make Zucchini Blossom Beignet, a simple fried zucchini blossom recipe that anyone can make at home. Since then, I have received many requests for stuffed zucchini blossoms. I am sharing one of my favourite recipes: stuffed with goat cheese, oven-dried tomatoes, and tapenade. The possibilities are limitless. Pour yourself a glass of rose, and let’s get cooking.

Stuffed Zucchini Blossoms: Goat Cheese, Sun-Dried Tomatoes, and Tapenade

Chef François de Mélogue

This recipe is easy to prepare and delicious to eat. Serve hot with chilled rosé.

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Prep Time 20 mins

Cook Time 20 mins

Course Appetizer

Cuisine French, Provencal

Servings people

Ingredients

4 oz Fresh Goat Cheese
1 tbsp Sun-dried Tomato Pesto
1 tbsp Olive tapenade recipe below
12 Zucchini Blossoms
1 cup Tempura Batter see notes
10 cups Vegetable Oil
1 cup Tomato Sauce optional

For the Olive Tapenade:

2 cups Kalamata Olives pitted
4 tbsp Capers
8 Anchovy Fillets
4 Basil Leaves
1/4 cup Olive Oil

Instructions

Prepare the Zucchini Flowers:

In a large bowl, mix the goat cheese, pesto, and tapenade well. Fill a pastry bag, and pipe equally into all 12 zucchini blossoms. Twist the end. Dip the zucchini blossoms into the tempura batter, then shake off excess.
In a large, heavy saucepan, Dutch oven, or deep fryer, heat the vegetable oil to 350°F (180°C).
Deep fry half of the zucchini blossoms until golden brown and fully cooked, about 5 minutes. Using a slotted spoon or spider strainer, transfer to several layers of paper towels to drain. Repeat with the remaining zucchini.
Serve on their own or with warmed tomato sauce for dipping.

For the Olive Tapenade:

Drain your olives well. Put everything in your food processor and pulse to the texture you like. Yes, it is as simple as that. Tapenade has a long shelf life despite the fact my tapenade never lasts more than a meal or two.

Notes

Tempura Batter: I use any store-bought brand. Mix according to manufacturers' directions.

Keyword Goat Cheese, Sundried Tomatoes, Tapenade, Zucchini Flowers

Tried this recipe?Let us know how it was!

Other Recipes with Zucchini:

Elizabeth Bard’s Stuffed Zucchini Blossoms

Zucchini Flowers Stuffed with Artichokes and Goat Cheese

Fried Beef Lettuce Cups à la Provençal with Zucchini

Fresh and Easy Zucchini Tuna Rolls Appetizer

Late Summer Soup: Zucchini and Basil Velouté

Salmon with Herbed Provencal Chèvre Wrapped in Zucchini

Appetizer – Financiers aux Courgettes (Zucchini Financiers)

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Tags:Appetizer,Zucchini Blossoms,Zucchini Flowers

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence. With wife Lisa, they conduct personalized, insider gastronomic tours of Burgundy/Lyon, Provence and the Pacific Northwest.

Chef François resides in Vancouver, Washington with his wife Lisa and seven-year-old son Beaumont, who has proclaimed himself the family saucier. He has written his first cookbook about Provence, entitled Cuisine of the Sun: A Ray of Sunshine on Your Plate, and works for Foods in Season, America’s foremost foraging company specializing in hyper-seasonal, wild foraged and fished foods from the Pacific Northwest.

Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris.

Follow his blog Pistou and Pastis and Simple French Cooking both websites are filled with delicious recipes and beautiful photos.

How to Stuff Zucchini Blossoms My Way