Stuffed Zucchini Flowers

5.0
(1)

Plus: More Appetizer Recipes and Tips

Yield:
4 1-course servings

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • ¾ 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

  • ½ cup freshly grated Parmesan cheese (about 2 ounces)

  • Salt and freshly ground pepper

  • 8 large zucchini flowers

  • 2 tablespoons water

Directions

  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.

Related Articles