Provencal RecipesStarter CourseTaste: Food & Drink

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.

Stuffed Zucchini Blossoms @ElizabethBard Recipe
Zucchini Blossoms Stuffed with Goat Cheese, Mint and Anise Seeds
Print Recipe
In French this dish is Fleurs de Courgettes Farcies au Chèvre, à la Menthe, et Graines de Anis. This is a wonderful — and easy — welcome for summer guests. 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. Serves 4 as an hors d’oeuvre or light appetizer.
Servings
4 People
Servings
4 People
Stuffed Zucchini Blossoms @ElizabethBard Recipe
Zucchini Blossoms Stuffed with Goat Cheese, Mint and Anise Seeds
Print Recipe
In French this dish is Fleurs de Courgettes Farcies au Chèvre, à la Menthe, et Graines de Anis. This is a wonderful — and easy — welcome for summer guests. 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. Serves 4 as an hors d’oeuvre or light appetizer.
Servings
4 People
Servings
4 People
Ingredients
Servings: People
Instructions
  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Gently roll each zucchini flower in the oil and retwist the ends to close.
  6. Bake for 20 minutes, until fragrant and golden. Serve immediately.
Recipe 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.

Please share this with friends and family.

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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