Is life too short to stuff zucchini flowers? I am not sure but they taste delicious.
Anyone who has grown zucchini knows that they are incredibly productive and as my friend Shell recently commented, you only have to turn your back on them and they are enormous. This summer I have picked quite a few zucchini flowers and stuffed them with a mix of ricotta and fresh basil.
If you make these please ensure there are no
ants, bees or other insects in the flowers.
I have had to carefully coax a lot of little critters out of the flowers
before cooking with them.
Ricotta and basil zucchini flowers
1 ½ cups ricotta*
1 ½ cups ricotta*
A good handful of basil leaves or alternate with other fresh, soft herbs
Salt, pepper and olive oil to taste
Approximately 10 zucchini flowers
Preheat oven to 160°C.
Gently combine all ingredients except the zucchini flowers.
Holding each flower open, gently spoon in the ricotta
mixture, pushing it down into the base of the flower very carefully. Leave a little room at the top of the flower
to prevent the ricotta mixture from spilling out.
Repeat until all flowers are filled. Gently twist the top to hold the stuffing in
place or push the petals together.
This does not have to be exact.
Place the flowers on a baking tray and cook until the
flowers are softened and slightly golden and the ricotta is firm. Season with a little extra salt and pepper and a drizzle of olive oil. I have served these flowers with fresh bread as part of a light lunch.
*I use homemade ricotta, if you are interested in the recipe please let me know and I am happy to share it.
Do you stuff vegetables? *I use homemade ricotta, if you are interested in the recipe please let me know and I am happy to share it.
I have never tried zucchini flowers Jane! Am I missing out? They look beautiful.
ReplyDeleteThey are beautiful Kate and they feel a bit gourmet although me recipe/method is far from gourmet!
DeleteSo it's as easy as that? I always thought it was a lot more complicated. Might have to try it.
ReplyDeleteHi Gillian, I am sure there are more complicated ways to cook them but this simple method works for me!
DeleteI love stuffed zucchini flowers! I've never made them myself but one of my favourite restaurants had them on their menu. When I came back for some more with another girlfriend, they brought out soooo many because they knew how much I love them - we were suitably stuffed with stuffed zucchini flowers! Home made ricotta and cheeses is definitely on our list of things to try at home. x
ReplyDeleteThanks Lucent, homemade cheese is something I would like to do more of too!
DeleteWhaaaaat! I had no idea you could eat the flowers! How cool :) Thanks for blowing/expanding my mind, Jane!
ReplyDeleteThanks Jess, you should try them!
Deletedid you see marco pierre white's suggestion to blow open the flowers for easier stuffing? wonderful tip.
ReplyDeletei would love to make these but my parents (the zuke growers) want to grow zucchinis instead. pah! lovely that you have baked and not fried.
and jane, home-made ricotta? my admiration grows for you daily!
Thank you e. No I have not seen that tip for blowing the flowers open...I might have to track it down :)
DeleteYes, I stuff vegetables up all the time! LOL. I have a plethora of zucchini flowers this year but have left them in the hopes of getting some zucchinis...my crop has been hit & miss. Next year I'm going to stuff a few flowers (you remove the stamen/sexy bits right)?
ReplyDeleteHi Mel. No, I didn't remove the stamen...do you think I should of?
DeleteYes! Ricotta recipe please!
ReplyDeleteThanks Becs, I will either blog the recipe or attempt to email it to you!
DeleteBecs, if you visit again please contact me via email so I can send you the recipe...you should find my address through my profile :)
DeleteI'm yet to try stuffed zucchini flowers but they do sound delicious.
ReplyDeletex
Thank you Zara.
DeleteWe've never had enough Zucchini to stuff the flowers, but I have stuffed nasturtium flowers before, with a simple home made dip of cream cheese and herbs. They were very tasty and I bet zucchini flowers are too!
ReplyDeleteSarah x
This is very interesting Sarah Jane...I would not have thought to stuff nasturtium flowers, I thought they would have been too small. They sounds delicious.
DeleteI've always been in the life's too short category, but maybe I should give it a go. Yes please to the ricotta recipe.
ReplyDeleteThanks Anne, I will email you the recipe. It is incredibly easy.
Deletesuch lovely photos jane..i should do the same because my zucchinis are ridiculously fecund this summer and removing a few of the flowers would slow them down a bit..
ReplyDeleteYes, that was my theory too Jane!
DeleteThese photos are just heaven right now as I'm buried in snow. Zucchini flowers are one of my favorite things, what a delicious recipe.
ReplyDeletexox Lilly
Thanks Lilly, I read your last blog post and was amazed at the weather you are experiencing. Stay safe x
DeleteI've never made stuffed zucchini flowers but have tried some an Italian friend made once and they were delicious. Beautiful photos.
ReplyDeleteThank you Catherine!
DeleteThey look amazing Jane. I am off to tidy up my vege patch.
ReplyDeleteThanks Claire! The tidying up in the vege patch never ends does it?
DeleteDear Jane, I must confess I have never stuffed zucchini flowers, but now I have your recipe and beautiful photographic guidelines... I might do so! We didn't plant zucchini this year, so might have to wait till next seasons and grow some. A lovely post!
ReplyDeleteThank you Lizzy...and for the Facebook share too, very kind!
DeleteI've never eaten them, but always wanted to try! These look lovely :)
ReplyDeleteThank you Naomi!
DeleteI love zucchini flowers! They are amazing especially when you fry them in a shallow pan!
ReplyDeleteThank you...I might have to try the shallow pan method next time.
Deleteoh yum! must give this a go . . .
ReplyDeletethere's only so much zucchini slice we can take!
rachel xo
Thanks Rachel, yes I agree on the zucchini slice issue! Have you tried zucchini chocolate cake? You can only eat so much of that too but it is yummy.
DeleteWould you believe i stuff lemongrass? It's a technique i picked up in Laos. The end result is amazing. Zucchini flowers grow like weeds at the community garden i frequent ... i've tried stuffing them before, but found i was all fingers and thumbs and the whole process quite fiddly. I haven't tried for ages. But if i can stuff lemongrass, zucchini flowers should be a cinch, right? Might give it another try!
ReplyDeleteThanks Rachel, stuffed lemongrass would be amazing!
DeleteBeautiful fresh simple recipe (the best kind) Jane
ReplyDeleteThanks Kyrstie, yes this is simple! As I have said to previous readers I am sure there are more complicated techniques but this has worked for me :)
DeleteWow love it and love all that you do here. Yummm xxx
ReplyDeleteThank you Amber for your generous comments x
DeleteYes please to the ricotta recipe. Those zucchini flowers looks incredible, my mouth is watering. I can't wait for mine to flower, I noticed you used the boy flowers does that stop the other flowers from pollinating at all?
ReplyDeleteThanks Lizzie, I have not had any trouble with pollination but my vines/plants are enormous and vigorous and covered in flowers. I am lucky enough to have plenty of bees too...not a very technical answer but so far, so good :)
DeleteAlso, I just saw in your comments about the stamen. You should definitely remove them, they are not usually great tasting, a little acidic and not in a good way.
ReplyDeleteThanks Lizzie, I will remove them next time!
Deletei just know that male zuccini blossom is edible too...
ReplyDeletetempting recipes!
Thank you!
DeleteI have zucchini growing but I never seem to think about getting the flowers off for stuffing, and before I know it I have a most zucchini! I really must try this recipe, I love making ricotta and I have basil growing along side of the Zucchini so I really have no excuse!
ReplyDeleteThanks for sharing :)
Perfect! I hope you get a chance to try it :)
DeleteWow, beautiful recipe Jane, so delicious and it really captures summer!! Life's never too short to stuff zucchini flowers ; )
ReplyDeleteThank you Mrs M, your stuffed zucchini recipe also looks very tempting :)
Delete