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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
A Delicious Interview with Le Chef’s Wife Anina Belle
April 26, 2023
Meeting that special someone on the French Riviera while studying in the South of France certainly sounds like a movie script base for Netflix series. Yet, that is precisely how it happened for Anina Belle and Sébastien Giannini. They met in Nice while she was on a university exchange program (clearly, I went to the …
Provencal Seafood Dinner Menu for the Holidays
December 21, 2016
Borrowing inspiration from the proximity of the Mediterranean this festive menu (recipe links are below each course) is seafood focused. Share some rosé with your guests as you sample the Cocoa & Lavender zucchini fritters. Then blow their minds and taste buds with the recipe by Michelin star chef Gérald Passedat who turned Bouillabaisse – …
Why I Love of Figs and an Easy Dessert Recipe
May 15, 2023
Before I moved to France, I had never seen a fresh fig. The only figs I knew were in that classic American cookie – Fig Newtons. Although, admittedly, it’s a pretty good choice in the grocery store cookie aisle. Discovering Figs When I moved to the south of France with Eric, we lived among olive …
Zucchini Flowers Stuffed with Artichokes and Goat Cheese
June 19, 2019
Zucchini flowers are beautiful, delicate, and can be a bit tricky to cook. However, they are also delicious, so don't shy away from trying this recipe below for zucchini flowers stuffed with fresh goat cheese and artichokes.…
No Comment