Colourful zucchini flowers are one of my favourite vegetables – especially baked with an aromatic cheesy stuffing. The creamy spreadable marinated cheese known as ‘Persian fetta’ has very little to do with Greek feta or Persia, but it is delicious and an Aussie favourite. Vannella makes an excellent version and that’s what I like to use in this recipe. You can substitute ricotta (as in the video below), but not Greek fetta as it would be too salty. There are two types of zucchini flowers. Female ones are attached to a baby zucchini, while the male ones are attached to a thin stem. I like the female ones for this recipe as you get to enjoy the different textures of the baby vegetable and the flowers’ petals. Use whatever herbs you have on hand for the stuffing (such as oregano, marjoram, basil, mint and thyme). I like a citrusy Hunter semillon with these stuffed zucchini flowers to balance the richness of the cheese, such as Piggs Peake ‘Sows Ear’.
Serves 2 as a starter
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