• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
fedetheclumsychef.com
  • Home
  • Recipes
  • About me
  • Contact Me
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
Home » Lunch & Dinner » Stuffed zucchini flower recipe

Stuffed zucchini flower recipe

August 5, 2021 by Federica 2 Comments

Jump to Recipe Print Recipe

Super crispy stuffed zucchini flower recipe is here. These Italian zucchini flowers are too good to not be made, therefore they are super healthy as they are baked instead of fried. For this reason, you can eat them a ton without feeling guilty!!!

Stuffed zucchini flower on a pink bowl

Why you’ll love it

  • is an inexpensive dish
  • is healthy as the courgette flower are baked
  • super easy and quick to make
  • makes a perfect lunch or dinner

I am not saying that the fried zucchini flowers are bad for you, in fact, I love them very much. However, my husband adores them so much that during the Summer season we make them every week. Yes, we are crazy in love. 🙂 For this reason, I have started to prepare them in a healthier way. So we will have no regrets.

Differences of zucchini flowers

There are two types of zucchini flowers, male and female. The male is the one with long stems while the female is the one attached to the zucchini. There are both equally good and there are no differences in taste. If you are not lucky enough to grow them in your garden you can find them in the market. When it comes to freshness, there are few signs to look for when you are buying those beauties:

  • Colour- the colour needs to be yellow bright and no dark spots on it.
  • Texture- the flower needs to be slightly swollen and the tip lightly open, if the tip are attached they aren’t fresh.

These beautiful flowers are very delicate and don’t last for long once bought. If they were sold in a bunch with no packaging I suggest you cook them right away. On the other hand, if they were sold in packaging I recommend you don’t remove them from it and consume them within two days. In case you bought the female zucchini and, you want just to use the flower don’t waste the zucchini. You could use it to make this delicious Bruschetta with zucchini for your next meal.

Ingredients for stuffed zucchini flower

How to make these stuffed courgette flowers?

There are a million ways to make courgette flowers, still, this is my go-to recipe for a quick but yet delicious dish. The Roman tradition says to dip the flower into a batter made from water, eggs, flour. Then fried it into a deep hot oil. The result is super crispy, but, at the same time super soft. Promise, next time I’ll post the fried version. Howsoever this is evenly scrumptious.

What do we need:

  • Zucchini flowers-male or female your choice.
  • Mozzarella cheese.
  • Eggs.
  • Anchovies.
  • salt and ground black pepper.
  • Olive oil extra vergin.
  • Bread crumbs- panko which gives more crispiness compared to the fine bread crumbs.
Zucchini flower in a pink bowl flat lay.

Step by step introdutions*

*For more accurate step by step, please, read the recipe card. You can find it at the bottom.

1.Clean the zucchini flowers. Brush very delicately the flowers to remove the dirt or use a damp cloth*. Using your index finger remove the pistils inside the flowers. Gently move the finger around it until you feel the crack. Shake gently upside down the flowers to remove the pistils.

2.Stuff the flower. Cut the mozzarella into slices 1 cm thick. Open gently the flower, insert one slice of mozzarella and one anchovy. Twist the tip to close the flower, set it aside. Repeat until all the flowers are done.

Dipping stuffed flower on a bowl with whisked eggs

3.Breading the flower. Dip the stuffed flowers into the whisked eggs. Then coat them into the breadcrumb and set it aside.

Breading zucchini flower in a bowl.

4.Cooking. Brush evenly the olive oil on a baking sheet previously covered with baking paper. Lay the flowers on the baking tray and splash some more olive oil on them. Cook the flowers in a preheated oven at 200°C for 30 minutes. Turn them upside down halfway.

*Note: Don’t wash the flower under running water otherwise it will ruin the texture.

Stuffed zucchini flower with string cheese

More way to use zucchini flowers

You can use the courgette flowers in many ways. For instance, add them on risotto, pasta, or as a topping for pizza. Even more, use it in the frittata, in the quiche either as topping for bruschetta. You have several choices here!

Frequently ask question

Can I make it in advance?

I don’t recommend making them in advance, as the zucchinis are best eaten while still warm.

How do I store the zucchini flowers?

If the zucchini flowers are sold in a pack I recommend leaving them in there until you are ready to use them. While, if they are sold in a bunch, once at home, wrap them in kitchen paper and store them in the fridge. I suggest you make them on the same day.

Stuffed zucchini flower on a pink bowl
Print Recipe Pin Recipe
5 from 1 vote

Stuffed zucchini flower recipe

Delicious crispy baked zucchini flower, stuffed with mozzarella cheese and anchovies. The anchovies give that salty but gentle flavour that goes so well with the delicate taste of the zucchini. While the mozzarella creates that beautiful mouth-watering stringy cheese.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: Stuffed zucchini flower recipe
Servings: 4 people
Calories: 330kcal

Equipment

  • 2 Medium bowl
  • Chopping board
  • Knife
  • Medium oven tray
  • Baking paper

Ingredients

  • 14 zucchini flowers
  • 200 gr mozzarella cheese
  • 14 anchovies
  • 3 medium eggs
  • 2 tsp ground black pepper
  • 100 gr panko bread crumbs
  • 2 tsp salt
  • 2 tbsp olive oil extra virgin

Instructions

Prepare the zucchini flower

  • Preheat the fan oven at 200°C, 400° Fahrenheit, 210°c conventional and 7 gas mark.
  • Brush very delicately the flowers to remove the dirt or use a damp cloth*.
  • Using your index finger remove the pistils inside the flowers. Gently move the finger around it until you feel the crack. Shake gently upside down the flowers to remove the pistils.
  • Cut the mozzarella into slices 1 cm thick. Open gently the flower, insert one slice of mozzarella and one anchovy. Twist the tip gently to close the flower, set it aside. Repeat until all the flowers are done.

Breading the zucchini flower

  • Whisk the eggs in a medium bowl and add 1 tsp of salt and 1 tsp of ground black pepper. Whisk until well combined.
  • Add the panko (bread crumbs), the remaining salt and ground black pepper in a medium bowl and mix.
  • Dip each zucchini flower first in the eggs mix and then toss them, gently, in the panko until is all the parts of the zucchini flower are well coated in bread crumbs. Set them aside.

Cooking

  • Brush the olive oil all over the tray, previously covered with baking paper. Lay each zucchini flower and sprinkle the top with some more olive oil.
  • Bake them for 30 minutes or until golden. Turn the zucchini flowers upside down after 15 minutes.
  • Before serving, place them on a plate and sprinkle a pinch of salt all over them. Serving the zucchini flowers while are still hot.

Notes

*Note: Don’t wash the flower under running water otherwise it will ruin the texture.
Can I make it in advance?
I don’t recommend making them in advance, as the zucchinis are best to eat them while they are still warm.
How do I store the zucchini flowers?
If the zucchini flowers are sold in a pack I recommend leaving them in there until you are ready to use them. While, if they are sold in a bunch, once at home, wrap them in kitchen paper and store them in the fridge. I suggest you make them on the same day.
Stuffed zucchini flower recipe

Tried this recipe?

Follow me on Instagram and tag me or mention me on your posts or on your stories. I will happy to see your beautiful creations. I will see you on Instagram and on Pinterest too!

FacebookTweetPinYummlyEmail

Filed Under: Lunch & Dinner

Subscribe

for your weekly delicious recipes!

Previous Post: « One-pot Italian chicken peppers recipe
Next Post: Homemade cherry ice cream »

Reader Interactions

Comments

  1. Helena

    August 5, 2021 at 7:08 pm

    5 stars
    Yummy!!

    Reply
    • Federica

      August 10, 2021 at 9:08 am

      Thank you Helena!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi,

I am Federica the face behind Fede The Clumsy Chef, welcome to my kitchen, it's so nice to see you!!!
Here you will find delicious recipe created with lots of love...
More about me→

Federica: View My Blog Posts

Subscribe

Subscribe to have weekly delicious recipes!

Search Recipe + hit enter

Follow me

  • Instagram
  • Pinterest

Footer

Follow Fede the clumsy chef

  • Instagram
  • Pinterest
  • Home
  • Recipes
  • About me
  • Contact Me
  • Privacy policy

Craving For More?

Copyright © 2023 fedetheclumsychef.com

Share this ArticleLike this article? Email it to a friend!

Email sent!