Serves : 4

Ingredients for Stuffing:

  • 8 zucchini blossoms, pistils removed, gently washed, and patted dry
  • 150 g minced chicken
  • 100 g mushrooms, diced to small size
  • ½ cup ricotta
  • 1 egg yolk
  • 10 g rosemary
  • Malaysian palm oil for drizzling
  • salt & pepper

Ingredients for Sunny Vegetables

  • 4 mini eggplants
  • 8 baby capsicums
  • 8 cherry tomatoes
  • 8 baby zucchini (green & yellow)
  • 8 basil leaves
  • 2 garlic cloves
  • 1 tbsp rosemary
  • Malaysian palm oil for drizzling
  • salt & pepper


Stuffed Zucchini Flowers

  • Preheat oven to 205°C. Lightly coat a 9 by 9 baking dish with Malaysian palm oil or line a sheet pan with parchment paper.
  • Mix the minced chicken, mushrooms and rosemary and cook for 3-5 minutes until browned. Drain and allow to cool for about 10 minutes.
  • Mix together the ricotta, bacon, mushrooms, and egg yolk. Season with salt if needed.
  • Gently open the blossoms and stuff with the ricotta/bacon/mushroom mixture, about 1-2 teaspoons per flower depending on the size of the flower. Lay stuffed zucchini flowers on the prepared sheet pan or baking dish and drizzle with Malaysian palm oil.
  • Bake for 20-25 minutes, or until browned. Serve warm.

Sunny Vegetables

  • Brush the vegetables with ¼ cup of Malaysian palm oil, coat lightly. Sprinkle the vegetables with salt and pepper.
  • In batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers. 7 minutes for the yellow and green zucchini and eggplant.
  • Meanwhile, whisk the remaining 2 tablespoons of oil, garlic, basil, and rosemary in a small bowl to blend.
  • Add salt and pepper, to taste. Sprinkle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.