Sensational Stuffed Zucchini Flowers Recipe | A Culinary Gem from Provence made 🌱

Authentic Stuffed Zucchini Flowers Recipe - A Culinary Gem from Nice, Provence
Discover the hidden gem of Provencal cuisine with this authentic stuffed zucchini flowers recipe, a delightful specialty straight from the charming city of Nice. Learn how to source the freshest zucchini blossoms and master the art of creating this unique and exquisite dish that's rarely found in restaurants.
Indulge in the flavors of Southern France with this traditional Stuffed Zucchini Flowers recipe, a culinary treasure from Nice, nestled in the heart of Provence. Perfect for food enthusiasts and home chefs alike, this dish offers a taste of the Mediterranean that's both rare and irresistibly delicious.
To embark on this gastronomic adventure, begin by sourcing the key ingredient - fresh zucchini flowers. These delicate blossoms are the unsung heroes of the vegetable world, often overlooked but packed with potential. Check with your local farmers' market or specialty grocers to see if they carry zucchini flowers, as their availability varies throughout the year.
The zucchini flower, which gracefully adorns the tip of the zucchini, is a vibrant yellow bloom that is typically discarded. However, it holds the secret to an extraordinary culinary experience. Don't hesitate to inquire with your vegetable vendor about the availability of these blossoms, and if necessary, request a special order to ensure you get the freshest flowers for your dish.
Once you have your zucchini flowers, prepare to be enchanted by the unique flavor profile of this dish. Stuffed with a savory blend of ground meat leftovers and rich parmesan cheese, each bite is a revelation, offering a taste that's truly unparalleled.
For those who love to meal prep, the stuffed zucchini flowers can be safely stored in an airtight container and refrigerated for 3 to 4 days. Alternatively, for added convenience, freeze the freshly stuffed but uncooked zucchini flowers. When you're ready to enjoy them, simply bake the flowers straight from the freezer for a delectable and hassle-free meal.
This stuffed zucchini flowers recipe is more than just a dish; it's a celebration of regional flavors and a nod to the sustainable use of ingredients. Whether you're a seasoned cook or a curious foodie, this recipe is sure to impress with its distinctive taste and cultural heritage.
#StuffedZucchiniFlowers and #ProvencalCuisine to connect with fellow culinary explorers and share your experience with this rare and delightful dish. Bon appétit!
Find here my recipes for meat and Parmesan cheese replacements:
- Vegan minced meat: • 🇫🇷 The finest mushroom...
- Vegan parmesan substitute: • 🧀Easy Homemade Vegan P...
I like to serve these flowers on a bed of freshly made tomato sauce. Find my easy-to-make recipe here:
- Tomato sauce: • How to make tomato sau...
INGREDIENTS:
24 zucchini flowers
200g of shiitake ground meat
100g of vegan Parmesan
240g of cooked rice (From 100g of raw rice)
2 Tbs of ground flaxseed meal
6 Tbs of water
1 medium size zucchini
1 medium size onion
1 garlic clove
Salt and black pepper
Olive oil
5 Basil stems
5 Parsley stems
UTENSILS:
A chopping board
A teaspoon
A spoon
A fork
A knife
A peeling knife
A scooping ladle
A medium-sized saucepan
A medium-sized skillet with a lid
3 medium-sized salad bowls
A large salad bowl
A medium-sized baking dish
Voilà!
Cheers! Lionel.
Follow me on Instagram www.instagram.com @myveganprovence
Music credits: www.bensound.com
#GourmetCooking #SeasonalIngredients #VegetarianDelight #FarmToTable #GardenFresh #CulinaryCreations #HomeChef #EasyMeals #FoodInspiration #yummyeats
#DeliciousRecipes #TraditionalDishes #FrenchFlavor #HealthyEating #FoodLovers
#zucchinifritters #provenceinspired #zucchini blossoms #vegancuisine

[@evileyelash8094]

Thank you for the lovely recipe! ☺ I love stuffed courgette flowers! 😋

[@myveganprovence]

My pleasure 😊 It’s really delicious.

[@mzphitslave]

Very interesting! I had this delicate dish at an excellent vegan aux cuisine venue in Byron Bay Australia “ No Bones”. The dish was served with the very young small zucchini still attached to the stuffed flower. It is exquisite - a truely delicate and nuanced piece de resistance. Fabulous work here, again, merci.

[@myveganprovence]

Thank you. This dish is something very special, indeed

[@mzphitslave]

Gorgeous!

[@myveganprovence]

Thank you! Cheers!