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Baked Stuffed Zucchini Flowers or Squash Blossoms
Here is a healthy, baked, vegetarian starter. These can be enjoyed warm or at room temperature.
On a low to medium heat add a tablespoon of olive oil in a small pan and gently cook the onion and garlic until translucent, about 3 minutes. Add the zucchini and cook for a further 5 minutes. Add the herbs and then take off the heat.
Add the parmigiano reggiano, season with salt and pepper and allow to cool slightly.
Remove the pistols from the zucchini flowers and trim the stems if need be. Gently stuff the flowers with the mixture. Gently fold the flowers to seal the stuffing.
Add 1/2 a tablespoon of the olive oil to the bottom of a baking dish. Carefully place the stuffed zucchini flowers into the dish, add the water and place in the oven for 10 minutes.
Transfer the zucchini flowers to plates and drizzle the remaining 1/2 tablespoon of olive oil over the flowers.