Serves : 4

Ingredients for Stuffing :

  • 8 Zucchini blossoms, pistils removed, gently washed, and patted dry
  • 150g Minced Chicken
  • 100g Mushrooms (small dices)
  • 1/2Cup Ricotta
  • 1 Egg Yolk
  • 10g Rosemary
  • Palm oil for drizzling
  • Salt & Pepper

Ingredients for Sunny Vegetables

  • 4 Mini Eggplants 4
  • 8 Baby Capsicum 8
  • 8 Cherry Tomato 8
  • 8 Baby Zucchini (green & yellow) 8
  • 8 Basil leaves 8
  • 2 Garlic cloves 2
  • 1 TBSP Rosemary
  • Palm oil for drizzling
  • Salt & Pepper


Stuffed Zucchini Flowers

  • Preheat oven to 400 degrees F. Lightly Palm oil a 9×9 baking dish or line a sheet pan with parchment paper.
  • Mix the minced chicken and the mushrooms and rosemary and cook until browned, 3-5 minutes. Drain and allow to cool for about 10 minutes.
  • Combine the ricotta, bacon, mushrooms, and egg yolk together. 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 prepared sheet pan or baking dish and drizzle with Palm oil.
  • Bake for 20-25 minutes, or until browned. Serve warm.

Stuffed Zucchini Flowers

  • Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper.
  • Working 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, 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. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.