Stuffed Zucchini Flowers


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4 1-course servings


  • 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


  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.

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