bread and onion stuffed zucchini flowers

August 9, 2010 |  Category:   recipes seasonal we ate this

I went on quite the shopping spree last week at the Union Square Greenmarket. Among the goodies I picked up were these nice zucchini flowers and a loaf of fresh ciabatta bread. Stuffed zucchini flowers are one of our family’s favorite summertime treats, but the dilemma, as always, is what to stuff them with. This time I chose the ciabatta bread, dicing up the crispy ends of the loaf and cooking it with onions and herbs. The mixture ended up resembling, well, stuffing, like the kind you put in a turkey, only without the heavy flavor of sage. This filling worked surprisingly well and would also work well with other things added (cheese, seafood, etc…). Just get the zucchini flowers while you can, the season doesn’t last long!

Bread and Onion Stuffed Zucchini Flowers (serves 4, or really 2 because you will want to eat them all)

12 zucchini flowers, washed well
2 tablespoons butter
1 small onion, diced
2 cups crusty bread (ciabatta, baguette, etc…), cut into very small cubes
2 tablespoons chopped fresh thyme
Salt and Pepper to taste
2 Tablespoons vegetable oil
1/2 cup buttermilk
Approximately 1-1/4 cups flour

Melt the butter in a saute pan over medium heat. Add the diced onion and cook until soft. Add the bread, thyme, salt and pepper. Stir well and cook for about 2 minutes. Add enough water to the mixture to bind the bread pieces together, and continue to cook for another minute. Remove from the heat and cool for a few minutes. Stuff each zucchini flower with the bread mixture, taking care not to tear the sides of each flower too much. Now, heat the vegetable oil in a clean frying pan over medium-high heat. Coat each stuffed zucchini flower in some buttermilk, followed by a nice coating of flour, then put it in the frying pan. Cook for just 1-2 minutes on each side, until they are crisp and golden all over. Drain on paper towels, then serve.

We ate the flowers with some fresh heirloom tomatoes and some homemade ricotta that I made earlier that day. Drizzle some olive oil, sprinkle some coarse sea salt, and you have a perfect bite of summery goodness.

You Might Also Like

  • The Cilantropist August 9, 2010 at 7:45 pm

    I got zucchini blossoms from the farmers market this past weekend too! I couldn’t decide what to stuff mine with, but you might just have inspired me to try something new. :)

  • Allison August 9, 2010 at 9:58 pm

    While I haven’t seen blossoms for sale around me, I do have one that fell off my plant. I’m debating the effort to cook up just one, I may just try it! What I’m a little more intrigued about is the homemade ricotta. I’d love to hear about that. In a small town, the closest grocery doesn’t carry any at all….

  • olivia August 9, 2010 at 10:33 pm

    i second that request for information on your homemade ricotta!

  • Marisa and Creative Thursday August 9, 2010 at 11:18 pm

    thank you!!! me menu for this Sunday :)

  • chelsea August 10, 2010 at 3:36 am

    i always appreciate your sensitive approach to your life with friends and family. blessings.

  • Susan August 10, 2010 at 7:52 am

    Haven’t seen any zucchini blossoms at our markets here this summer. Last year I found them and just dipped them in a light batter made with seltzer water, flour, S & P and fried them. So crunchy and delish!

  • lindsey August 10, 2010 at 11:27 am

    i am seriously thinking there needs to be a cookbook in your immediate future! here’s to the rest of summer and more yumminess.


  • shruthi August 10, 2010 at 12:32 pm

    simple ingredients, big taste and flavor – just what food should be for a light and airy summer evening….thanks you just inspired me to take a peek at our local farmers stand!

  • Seda August 10, 2010 at 5:32 pm

    We stuff zucchini flowers either with rice (plus onions, herbs, spices, olive oil) and eat them cold (or room temperature) OR stuff them with ground beef (plus little rice, onions,herbs and spices) and eat them hot.

    Just another suggestion for zucchini flower lovers :)

    (these are recipes from Turkey)

  • Gay August 14, 2010 at 11:13 am

    That looks lovely. I haven’t tried zucchini flowers yet, not grown from where I am. Perhaps pumpkin flowers would do?