AppetizerFrançois de MélogueProvencal RecipesTaste

How to Stuff Zucchini Blossoms My Way

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.

How to Stuff Zucchini Blossoms

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.
Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine French, Provencal
Servings 4 people


  • 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


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.


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!

Vegetarian French Riviera Nice Market Zucchini flowers

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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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 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.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. 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. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

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