Make Ahead

Zucchini Flowers Stuffed with Goat Cheese and Basil

July  8, 2010
1 Ratings
  • Serves 2-6
Author Notes

This is a recipe I have been working on for the last few zucchini seasons. I first attempted to fry the zucchini flowers -- no good -- they soaked up way too much oil. Baking works best, but be sure to check them often and baste with a little more olive oil if needed. The basil adds a nice floral flavor. I served these with a few baby zucchini seared with olive oil, thyme and course ground pepper. —coffeefoodwrite

What You'll Need
  • 1 egg
  • 4 ounces goat cheese
  • ¼ teaspoon pepper
  • ¼ teaspoon sea salt
  • 6-8 basil leaves chopped
  • about 6 medium zucchini flowers
  • olive oil
  • extra salt for sprinkling
  1. Preheat the oven to 425 degrees.
  2. Mix the egg, goat cheese, pepper, salt and basil together.
  3. Stuff flowers with this mixture and place on a parchment-lined baking sheet that has been brushed with a little olive oil. Brush the stuffed flowers lightly with olive oil and sprinkle a little salt on top.
  4. Bake for about 12 minutes at 425 degrees, or until flowers are golden and cheese is bubbly and cooked.

See what other Food52ers are saying.

  • cucina di mammina
    cucina di mammina
  • coffeefoodwrite
  • Scallopal

3 Reviews

Scallopal June 19, 2022
I'm fortunate for it to be courgette flower season here in the UK and I was searching for a non battered recipe and came across this one! Fab, worked really well, so much better than pan frying as they held their shape and had a lovely roasted flavour. So simple but so delicious, thanks for posting it.
cucina D. August 16, 2013
I have grown up eating "fiore di zuchini" since I was a little girl and we always created a light batter and fried them. I love that you are baking them and need to try this method next time as my husband and I no longer eat fried foods or at least we eat them infrequently. Grazie!
coffeefoodwrite August 16, 2013
Let me know how they turn out!