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Stuffed Zucchini Flowers

Appetizers

Serves 4-6 people

Have too many zucchini in your garden? Try plucking the flowers and stuffing them in this classic Italian recipe.

Ingredients

Batter

  • 1/2 cup beer
  • 1/2 cup flour
  • 1 egg
  • Pinch of salt
  • Dash of Tabasco

Stuffed Zucchini Flowers

  • 2 oz mozzarella, cut into small pieces
  • 1 oz Gorgonzola
  • 1/2 cup Parmesan
  • 1/2 cup ricotta
  • 1 Tbsp butter
  • Zucchini flowers
  • Olive oil

Tomato Sauce

  • 2 Tbsp olive oil
  • 2 medium Roma tomatoes, peeled, seeded and chopped
  • 2 baby zucchini, diced
  • Basil leaves
  • Italian seasoning
  • Salt and pepper
  • Parmesan cheese for garnish


Batter

Mix all batter ingredients together. Let rest for 30 minutes.

Stuffed Zucchini Flowers

Put cheeses and butter in a food processor and blend to form a paste. Stuff flowers. Dip each in batter and fry in hot olive oil.

Tomato Sauce

Mix all the ingredients for the tomato sauce together and sauté in a skillet until cooked through.

Serve fried stuffed zucchini flowers with tomato sauce and a sprinkling of salt and Parmesan cheese.