Stuffed Zucchini Flowers with Goat Cheese, Figs and Ham
Let’s Eat the World · Provencal Recipes · Starter Course · TasteHurry! You need to try this recipe while there is still a chance of finding zucchini flowers and fresh figs in the markets of Provence…otherwise you will dream about it all winter.
The recipe was provided by our talented friends at Cook’n with Class in Uzès (and Paris). The CWC team offers themed classes, private courses and week-long intense (and delicious) sessions just moments from the old walled city of Uzés.

Stuffed Zucchini Flowers with Goat Cheese, Figs and Ham
Sadly, zucchini flowers and figs are only available for a short time in Provence, but if you can source both, this colourful creation will have your guests begging for more.
Ingredients
- 12 zucchini blossoms
- 20 g (0.7 oz) basil leaves
- 150 g (5.3 oz) fresh goat cheese
- 8 fresh figs
- ham a small amount
- 60 g (2.1 oz) olive oil
- 100 g (3.5 oz) tomato peeled and diced
- 1 egg
- salt and pepper to taste
Dressing the Plate (optional)
- leaves mesclun lettuce
- leaves endives preferably the red ones
Instructions
For the vinaigrette:
- Take 2 of the figs & cut them in small dices.
- Add 2 tbsp olive oil and a spoon of vinegar, salt pepper and reserve. If you prefer you can blend the vinaigrette but you will need to add a bit of water to ensure it is not too thick.
For the Stuffing:
- Mix the goat cheese with salt pepper, basil leaves, diced tomatoes, the egg and 1 tbsp olive oil; mix well and reserve
- Cut the end of the zucchini like a pencil, make a fan by making vertical cuts from top to tip.
- Open up your blossoms if they are closed (you can blow air into them to fan them out), fill with goat cheese mixture
- Cook at 150 celsius for 10 minutes, in a baking dish with 1 tbsp of olive oil, salt, and pepper
- Cut the other figs in large slices and dress your plate with all the ingredients you have. You can add some mesclun or red endives if you fancy.
Tried this recipe?Let us know how it was!
Legal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Elizabeth Bard’s Stuffed Zucchini Blossoms
August 28, 2015
This 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 …
My Summer Menu from Provence
June 19, 2020
Enjoy the Relaxed Season Summer is a wonderful time of year in Provence, with blue skies everywhere and brilliant sunflowers and lavender in bloom. My favourite time of day is the early evening when the heat of the day is past and you can look forward to a long, lazy meal. Even if you are …
Appetizer Chèvre Bites with Spices
March 9, 2018
This easy-to-make appetizer uses local goat's cheese (chèvre), ripe tomatoes and fresh peaches with just the right amount of spices. The recipe (bouchees de fromage de chèvre aux epices) is found in Provence Food and Wine: The Art of Living…
Barba Juan Barbagiuai or fried ‘ravioli’
May 7, 2015
Barba Juan, or Barbagiuai if you’re over in Liguria, translates as ‘Uncle John’, and the name’s relevance for this delicious, local dish remains a mystery for most. In his book ‘Flavours of the Riviera’, Colman Andrews offers one or two possible explanations, and the one that seems most plausible is that in Nice years ago …
No Comment