Stuffed Zucchini Flowers Recipe

Name: Stuffed Zucchini Flowers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3/4 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; 1/2 cup freshly grated Parmesan cheese (about 2 ounces); Salt and freshly ground pepper; 8 large zucchini flowers; 2 tablespoons water

Servings: persons

2 tablespoons extra-virgin olive oil
3/4 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
1/2 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.
2
Coat the bottom of a small baking dish with 1 teaspoon of olive oil.
3
Heat 1 tablespoon of olive oil in a medium skillet.
4
Add the onion and garlic, cover partially and cook over moderately low heat until softened.
5
Add the zucchini and cook over moderate heat for 5 minutes, stirring frequently.
6
Stir in the herbs, transfer to a bowl and let cool slightly.
7
Stir in the Parmesan.
8
Season with salt and pepper.
9
Carefully snap off the pistils in the zucchini flowers.
10
Stuff each flower with 2 tablespoons of the filling and twist the petals to seal.
11
Arrange the flowers in the baking dish and add the water.
12
Bake for 9 minutes.
13
Transfer the zucchini flowers to plates, drizzle with the remaining 2 teaspoons of olive oil and serve warm or at room temperature.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 3/4 cup minced Vidalia onion, 1 garlic clove, minced, 1 medium zucchini, finely chopped, and more.

Yes, Stuffed Zucchini Flowers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Zucchini Flowers

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