Stuffed zucchini flowers

by | Low Carb Meals, Recipes | 466 comments

Zucchini season runs from around May to early September. The flowers have to be picked before noon so they are still opened.  They are fun to make but do take a little time. Stuffed zucchini flowers are one of my favorite dishes. I used to fill them with mozzarella cheese and anchovies, but this time i want to share with you another recipe. The stuffing I made here is with minced meat. I also use this stuffing to stuff peppers, tomatoes and eggplants.


Meat Stuffing (for about 15 flowers) 1 beaten egg 400 grams of minced meat (ground beef, turkey) 20 g parmesan cheese 50 g butter chopped fresh parsley 50 g breadcrumbs (from crustless italian or french bread ground in processor) olive oil salt, nutmeg and pepper


Turn on the oven to 180 degrees. Clean and prep your flowers: remove the pistil or stamen from inside the blossom. Because the taste from the pollen can be a bit bitter, a little astringent, but not in a bad way. Also remove the 5 little spiky green things on the outside of the flower base, but keep the green cup where the stem attaches. Soak and clean in cold water for 5 minutes. Remove flowers from water. Mix all the stuffing ingredients and fill each blossom loosely and close them a bit. Spread a bit of olive oil on the top. Cook in the oven for 20 minutes.

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