Recipes

Stuffed Zucchini Flowers

Name: Stuffed Zucchini Flowers
Ingredients: 2 tablespoons extra-virgin olive oil; 0.75 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; 0.5 cup freshly grated Parmesan cheese (about 2 ounces); Salt and freshly ground pepper; 8 large zucchini flowers; 2 tablespoons water

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By

Jean-Georges Vongerichten

Updated on March 29, 2015

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

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.
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.