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Stuffed Zucchini Flowers

  • Servings: 4 first-course servings

Plus: More Appetizer Recipes and Tips

KEY: Fall, Summer, Master Cook, Roasting, Dinner Party, French, Italian, Appetizers/starters, Fast, Healthy, Make Ahead, Vegetarian

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  • 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

How to make this recipe

  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

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