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How to Stuff Zucchini Blossoms

Stuffed Zucchini Blossoms: Goat Cheese, Sun-Dried Tomatoes, and Tapenade

Chef François de Mélogue
This recipe is easy to prepare and delicious to eat. Serve hot with chilled rosé.
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer
Cuisine French, Provencal
Servings 4 people


  • 4 oz Fresh Goat Cheese
  • 1 tbsp Sun-dried Tomato Pesto
  • 1 tbsp Olive tapenade recipe below
  • 12 Zucchini Blossoms
  • 1 cup Tempura Batter see notes
  • 10 cups Vegetable Oil
  • 1 cup  Tomato Sauce  optional

For the Olive Tapenade:

  • 2 cups Kalamata Olives pitted
  • 4 tbsp Capers
  • 8 Anchovy Fillets
  • 4 Basil Leaves
  • 1/4 cup Olive Oil


Prepare the Zucchini Flowers:

  • In a large bowl, mix the goat cheese, pesto, and tapenade well. Fill a pastry bag, and pipe equally into all 12 zucchini blossoms. Twist the end. Dip the zucchini blossoms into the tempura batter, then shake off excess.
  • In a large, heavy saucepan, Dutch oven, or deep fryer, heat the vegetable oil to 350°F (180°C).
  • Deep fry half of the zucchini blossoms until golden brown and fully cooked, about 5 minutes. Using a slotted spoon or spider strainer, transfer to several layers of paper towels to drain. Repeat with the remaining zucchini.
  • Serve on their own or with warmed tomato sauce for dipping.

For the Olive Tapenade:

  • Drain your olives well. Put everything in your food processor and pulse to the texture you like. Yes, it is as simple as that. Tapenade has a long shelf life despite the fact my tapenade never lasts more than a meal or two.


Tempura Batter: I use any store-bought brand. Mix according to manufacturers' directions.
Keyword Goat Cheese, Sundried Tomatoes, Tapenade, Zucchini Flowers
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