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
Continue After Advertisement
Ingredients
-
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
Directions
-
Preheat the oven to 425 degrees.
-
Mix the egg, goat cheese, pepper, salt and basil together.
-
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.
-
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.