How to Stuff Zucchini Blossoms My Way
Appetizer · François de Mélogue · Provencal Recipes · TasteA 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
This recipe is easy to prepare and delicious to eat. Serve hot with chilled rosé.
Equipment
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.
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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