Stuffed Zucchini Flowers a Recipe from Provence
This vegetarian recipe for stuffed zucchini flowers comes from the Rose et Marius blog (with permission). The season for these delicate zucchini flowers is short. When you have the chance, don’t hesitate to buy them, but make sure to cook with the flowers the same day as they spoil quickly. The preparation is quick, but for the best results fry the stuffed zucchini flowers just before serving.
Rose et Marius is a luxury perfume house and home décor brand based in Aix-en-Provence. Founder Magali Fleurquin-Bonnard named the company after her grandmother, Rose, and as a tribute to Provence. Fleurquin-Bonnard’s inspiration for the exquisitely designed product line originates from her childhood memories. She spent holidays at the family’s country home in Puget sur Argens (in the Var). Make sure to take advantage of the Perfectly Provence 10% reader’s discount.
Stuffed Zucchini Flowers from Provence
Equipment
Ingredients
- 12 zucchini blossoms
- 50 g (1.8 oz) Parmesan cheese grated
- 200 g (7 oz) Ricotta drained
- 3 sun-dried tomatoes cut in strips
- 3 garlic cloves crushed
- 12 fresh basil leaves washed and chopped
- a dash of olive oil
- salt and freshly ground black pepper
Instructions
- In a mixing bowl add the ricotta (drained), crushed garlic cloves, chopped basil, sun-dried tomatoes and the grated parmesan. Mix together well.
- Adjust the seasoning with salt and pepper.
- Gently take the flowers one by one. Carefully lift the outer layers and remove the pistil and rinse. Delicately, using a small spoon, stuff each flower with the ricotta preparation.
- Put the olive oil in a heavy frying pan.
- Once the oil is hot, brown the zucchini flowers until they turn a nice golden color.
- Serve warm.
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