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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Crab Cakes and Provencal Vermentino a Recipe for Galettes de Crabe
January 24, 2018
Aromas are a funny thing. Almost like those dreams you are sure you will remember in the morning and then don’t, a scent can transport you to another place and time. In his blog post, “Recipes and Remembrance” David talks about a restaurant — Le Bec-Fin — that was once a favourite of his parents …
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 …
Cheese and Charcuterie Pairings: Showcasing the Best of Provençal Artisanal Products
July 31, 2023
Do as the French do and bring a flair of Provencal culture to your tabletop with this exquisite selection of artisanal French cheese and charcuterie pairings ready to serve. Mix honey, berries, walnuts, olives, fresh baguettes and excellent wine. As you curate the perfect French charcuterie board, remember that balance makes the perfect plate. Include …
Roasted Peppers with Goat Cheese a Provencal Classic
April 21, 2023
As you have probably gathered, I love French food and enjoy the simple formula associated with most recipes – fresh, seasonal and delicious. This recipe for Roasted Peppers stuffed with Goat Cheese is no exception. It is a simple dish with all the classic flavours of Provence hidden in the layers. Basil and an anchoïade …
No Comment