Provencal RecipesSide DishTasteViktorija Todorovska

Zucchini Flowers Stuffed with Artichokes and Goat Cheese

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. Serve as a starter course or with a bit more mesclun for a lunch-size salad.

Provence Luberon market zucchini flowers

Zucchini Flowers Stuffed Artichokes and Goat Cheese

Zucchini Flowers Stuffed with Artichoke and Goat Cheese

Zucchini flowers are one of the delicacies of Provence. They are best stuffed with a young, mild goat cheese that won’t overwhelm the delicate flavour of the flower. Pair the dish with a delicate, dry Provence rosé.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Course Salad, Starter Course
Cuisine French, Provencal
Servings 4 people


  • 4 large or 8 small fresh Artichokes
  • juice of 1 lemon
  • 1 cup Vegetable stock
  • ½ cup Extra virgin olive oil
  • 2 Garlic Cloves
  • ¼ tsp Coriander
  • Sea Salt and Pepper to taste
  • 6 oz (2/3 cup) Fresh, Mild Goat Cheese (chèvre)
  • ½ Celery Rib chopped finely
  • 8 Zucchini flowers
  • 2-3 cups Mesclun Salad
  • 2 tbsp Balsamic Vinegar
  • 4 Cherry Tomatoes for garnish


  • Fill up a medium bowl with water and add the lemon juice.
  • Clean the artichokes: Cut off top 1/3 of the artichoke, including spiny tops. Remove the outer leaves by peeling them back until they snap. Using a paring knife, peel stem to remove fibrous outer layer. Remove any remaining tough, fibrous, dark green parts on the outside of the artichoke heart. With a spoon, scoop out the chokes and clean the inside of the artichoke. Immediately put artichokes in bowl of water with lemon.
  • Preheat the oven to 400 degrees F (200C).
  • In a small (1-quart [948-mL]) saucepan, bring to a boil the vegetable stock, oil, garlic, coriander, a pinch of salt and a grinding of black pepper.
  • Add the artichokes, lower the heat to medium, and cook for 10 minutes.
  • Drain and artichokes and save the cooking liquid. When the artichokes are cool enough to handle, dice them.
  • In a medium bowl, combine the chèvre, artichokes, celery, and 3-4 tablespoons of the artichoke cooking liquid. Stir well.
  • Gently open the zucchini flowers and using a spoon, fill each flower with as much of the goat cheese (chèvre) mix as it will hold. Arrange the flowers in an oven-safe dish, drizzle with 3 tablespoons the cooking liquid and bake for 5-7 minutes.
  • Cool and refrigerate for 2-4 hours.
  • To serve, place two zucchini flowers on each plate. Add some mesclun and dress it with a little of the artichoke cooking liquid and ¼ to ½ tablespoon balsamic vinegar.
  • Garnish with the tomato and serve.
Keyword Goat Cheese, Zucchini
Tried this recipe?Let us know how it was!

Other Recipes with Zucchini:

Financiers aux Courgettes (Zucchini Financiers) from Martine @ Goût et Voyage

Savoury Zucchini Tart Appetizer

Zucchini Tuna Rolls Appetizer by David at Cocoa & Lavender

Zucchini and Basil Velouté from Martine @ Goût et Voyage

Salmon with Herbed Provencal Chèvre Wrapped in Zucchini by David at Cocoa & Lavender


Please share this with friends and family.

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 Information
Affiliate 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.
Previous post

Going to the Wednesday Market in St-Remy

Next post

Jewish Heritage Tours from Paris to Provence in 2020

Viktorija Todorovska

Viktorija Todorovska

A Mediterranean soul, Viktorija Todorovska loves nothing better than exploring the foods, wines, and trails of this sunny region, savouring life. Currently living in Nice, she immerses herself in the art of living

Cookbook author, teacher, and sommelier, Viktorija is passionate about sharing her knowledge of food and wine with the world. She writes, teaches classes and guides travellers through her favourite towns and villages. Find out more about Viktorija on her website Sip Taste Share.

Meet Viktorija and discover the secrets of Provencal rosé during her weekly Rosé Wine Tasting with Niçoise Street Food class at Les Petits Farcis in Nice's Old Town.

Check out Viktorija’s books on Provence:

Provence Food and Wine: The Art of Living
Nice Cuisine and the Art of Living

Don't forget to follow Viktorija on social media (links below).


  1. blank
    July 11, 2019 at 1:20 pm — Reply

    This recipe looks amazing. Definitely will give this one a try.

    • blank
      July 11, 2019 at 10:46 pm — Reply

      Hello Todd: Thanks for reading Perfectly Provence. Yes, this recipe by Viktorija is delicious, it combines so many of my favourite things. If you would like to receive our weekly newsletter, follow this link and you will get a copy of the summer menu at the same time.

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.