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!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Three Dips Perfect for Summertime Entertaining
August 25, 2017
There is nothing like summer for easy, unfussy entertaining. These three dips – olive tapenade, a goat cheese version and a caviar of aubergine – are Mirabeau Wine adaptations of Provencal classics. Provence is often called a cold country with a hot sun because as soon as the sun’s down you will feel too cold to …
Try Our Favourite Goat Cheese Recipes from Provence
May 3, 2024
With superhighways, fast trains, and air travel, it is hard, if not impossible, to imagine a time when the well-stocked grocery store did not exist. The Provencal culinary relationship with goat cheese or chevre is centuries old and continues today. Listed below are several of our favourite goat cheese recipes for your enjoyment. Goat Cheese …
Elizabeth Bard’s Version of Soupe au Pistou
February 2, 2016
This soup is a Provençal classic, practically every every household will have their own variation. This is a perfect autumn recipe from Elizabeth Bard's latest book Picnic in Provence: A memoir with Recipes.…
Savoury Shortbread Recipe by Elizabeth Bard
September 11, 2015
This easy appetizer comes from Elizabeth Bard’s latest book, Picnic in Provence: A Memoir with Recipes. The recipe combines Provençal flavours of rosemary and olive into a delicious savoury shortbread. The author has permission to publish the recipe. I have a real affection for the sandy-textured cookies called biscuits sablés. Here is the savoury version …
No Comment