Cook'n with ClassProvencal RecipesStarter CourseTaste

Stuffed Zucchini Flowers with Goat Cheese, Figs and Ham

Hurry! 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 flower with goat cheese, figs and ham @CooknwithClass #TastesofProvence

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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Starter Course
Cuisine French, Provencal
Servings 4 People


  • 12 Zucchini flowers
  • 20 g (0.7 oz) basil leaves
  • 150 g (5.3 oz) Goat cheese fresh
  • 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
  • To taste Salt and Pepper
  • (optional) a few leaves of mesclun or red endives For dressing the plate


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.
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Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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