Rating: 5 stars
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Jean-Georges Vongerichten
Jean-Georges Vongerichten
August 2001

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Recipe Summary

Yield:
4 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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