0.0 0

Stuffed Zucchini Flowers

Plus: More Appetizer Recipes and Tips

  • Servings: 4 first-course servings

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup minced Vidalia onion
  • 1 garlic clove, minced
  • 1 medium zucchini, finely chopped
  • 2 tablespoons minced parsley
  • 1 tablespoon finely chopped basil
  • 1 tablespoon finely chopped chervil
  • 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
  • Salt and freshly ground pepper
  • 8 large zucchini flowers
  • 2 tablespoons water


  1. Preheat the oven to 425°. Coat the bottom of a small baking dish with 1 teaspoon of olive oil. Heat 1 tablespoon of olive oil in a medium skillet. Add the onion and garlic, cover partially and cook over moderately low heat until softened. Add the zucchini and cook over moderate heat for 5 minutes, stirring frequently. Stir in the herbs, transfer to a bowl and let cool slightly. Stir in the Parmesan. Season with salt and pepper.
  2. Carefully snap off the pistils in the zucchini flowers. Stuff each flower with 2 tablespoons of the filling and twist the petals to seal. Arrange the flowers in the baking dish and add the water. Bake for 9 minutes. Transfer the zucchini flowers to plates, drizzle with the remaining 2 teaspoons of olive oil and serve warm or at room temperature.
Contributed By Published August 2001

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


489175 2013-12-06 Jean-Georges Vongerichten fall|summer|master-cook|roasting|dinner-party|french|italian|appetizers-starters|4|fast|healthy|make-ahead|vegetarian august-2001,jean-georges vongerichten,stuffed zucchini flowers,italian food,herb and cheese stuffing,side dish recipes,stuffed-zucchini-flowers 489175