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Mozzarella Stuffed Zucchini Flowers
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
 
This is my adaptation of the recipe Mozzarella-Stuffed Zucchini Flowers, a recipe created by three Michelin star chef Gérald Passédat and featured in the beautiful book “Flavours from the French Mediterranean”.
Category: Entree, Main, Starter
Style: French
Quantity: 4 serves
Author: sbaskitchen
Ingredients
  • 12 Zucchini Flowers
For the tomato sauce
  • 12 ripe roma tomatoes
  • 2 shallots
  • 1 clove garlic
  • 1 tbsp olive oil
  • 3 sprigs of time
  • 2 tsps tomato paste
  • Salt sugar and freshly ground black pepper to season
For the stuffing and decoration
  • 100 g buffalo mozzarella
  • 250 g various heritage cherry tomatoes
  • 1 small bunch of basil
  • ¼ cup freshly grated parmesan cheese
  • 1 lemon
  • Salt and pepper
Instructions
  1. Wash the Roma tomatoes, remove the stalks and cut a cross in the base of each one using a sharp knife. Immerse them in boiling water for 15-20 seconds, drain and then immediately plunge them into ice cold water. Drain again and remove the skins.

  2. Quarter the tomatoes, remove the cores and scoop out the pulp and seeds. Set out two bowls and chop the flesh of four tomatoes, placing it, together with the pulp and seeds from all of the tomatoes into one bowl. Place the flesh of the other eight tomatoes into the other bowl.

For the tomato sauce
  1. Finely chop the shallots and garlic, and sweat them in a pan with the olive oil, add the combined tomato pulp, seeds and flesh, paste and thyme and simmer, covered for 20 minutes, season with salt, sugar and freshly ground black pepper to taste.

  2. Puree in a blender or food processor and then pass through a sieve. Discard any solids and set the sauce aside.

For the stuffing and decoration
  1. Cut a few small wedges from the mozzarella and set aside for decoration.
  2. Dice the remaining mozzeralla and the reserved tomato flesh, then finely chop the basil leaves. Place into a bowl, add the parmesan and lemon zest, and season with salt and pepper,
  3. Carefully open the zucchini flowers and remove the stamens and then, using a spoon, fill them with the stuffing, twisting the tops of the petals together to close.
To Finish
  1. Preheat the oven to 150˚C / 300˚F.

  2. Wash the cherry tomatoes and cut them in half, season with a little salt and pepper, mix to combine and set half aside for decoration.

  3. Arrange the stuffed flowers in a gratin dish, pour over the tomato sauce and scatter around the reamaining cherry tomatoes. Bake for 20 minutes.

  4. When cooked, garnish with reserved mozzarella and cherry tomatoes and serve.

Notes
  • Adapted from the recipe Mozzarella- Stuffed Zucchini Flowers, Passedat, G (2015) Flavours from the French Mediterranean, Flammarion, Paris, pp 38-39.
  • You will need approximately one cup of sauce.