Zucchini Flowers Stuffed with Goat Cheese and Basil from Food52.

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 w/ a few baby zucchini seared w/ olive oil, thyme and course ground pepper…)

Serves 2-6

• 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. Mix all ingredients together. Stuff flowers, place on baking sheet and brush w/ a little olive oil. Sprinkle a little salt on top. Bake on parchment lined baking sheet brushed w/ olive oil @ 425 degrees for about 12 minutes – or until flowers are golden and cheese is bubbly and cooked….

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This entry was posted on Monday, July 19th, 2010 at 1:25 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed.