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Stuffed Zucchini Blossoms @ElizabethBard Recipe

Zucchini Blossoms Stuffed with Goat Cheese, Mint and Anise Seeds

In French this dish is Fleurs de Courgettes Farcies au Chèvre, à la Menthe, et Graines de Anis. This is a wonderful — and easy — welcome for summer guests. Buy your zucchini flowers at the farmers’ market in the morning, and store them in the fridge like a bouquet — with the stems in a glass of cold water — until you are ready to use them. Serves 4 as an hors d’oeuvre or light appetizer.
Course Side Dish
Cuisine French, Provencal
Servings 4 People


  • 1 large Egg
  • 6 oz Goat cheese cut into small cubes
  • 1 tsp Whole anise seeds
  • tbsp Fresh Mint chopped
  • pinch Coarse sea salt
  • Ground Black Pepper
  • 12 large Zucchini blossoms
  • 1 tbsp olive oil


  • Preheat the oven to 350°F.
  • In a small bowl, lightly beat the egg. Add the cheese, anise seeds, mint, salt, and pepper and mash/mix with a fork to combine.
  • Carefully hold open each flower (no need to remove the stamen) and stuff with a heaping teaspoon of filling. (Depending on the size of your zucchini blossoms, you may have a bit of stuffing left over.) Twist the ends of the flowers to close.
  • Place the olive oil in a 9-by-13-inch casserole dish and shake it around so it coats the entire bottom of the dish.
  • Gently roll each zucchini flower in the oil and retwist the ends to close.
  • Bake for 20 minutes, until fragrant and golden. Serve immediately.


Elizabeth Bard says
I usually serve these before dinner with drinks. They are not quite finger food; you’ll need a small plate and a fork to eat them.
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