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

But we often wonder how to prepare them? Today we share with you a delicious way we cook them in Provence.. Here is the recipe for zucchini flowers stuffed with ricotta. An aromatic recipe, very simple to make, which will create a sensation for your guest as a starter or as an accompaniment to fish or shellfish.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine French, Provencal

Servings 4 people

Equipment

• 1 skillet hex-clad non-stick (12-inch)

Ingredients

  

1x2x3x

• 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.

Keyword Appetizer, Ricotta, Zucchini Flowers

Tried this recipe?Let us know how it was!

Additional Zucchini Recipes:

Grilled Vegetable Salad with Zucchini and Tomatoes

You can make this salad all year by varying the ingredients according to the season. However, we love the combination of zucchini, tomato and lemon-caper dressing.

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Zucchini Tart

A tasteful dish best filled with seasonable vegetables and served for lunch, Enjoy!

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Stuffed Zucchini Halves

Easy to prepare and delicious. A side dish or main course serve warm or at room temperature.

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Zucchini Gratin

This creamy gratin that will tickle your palate from the fall and into the winter months.

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Summer Zucchini Squash Salad

An easy, refreshing salad for summer meals.

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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).