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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Stuffed Zucchini Flowers

(Photo Below)
Vegetable-6144
Ingredients  
Amount Ingredient
20 fresh zucchini flowers
1 teaspoon mint leaves, finely chopped
1 ounce onion, grated
1 ounce zucchini, grated
1 ounce tomato, grated
3/4 cup Mexican rice
1/2 cup fresh lemon juice
2 pinches salt
2 pinches pepper
2 eggs, lightly beaten
3 cups cornmeal
2 tablespoons olive oil
 

Preparation
Place the zucchini flowers in cold water to open and make the preparation easier. In a large mixing bowl place the rice, all the chopped and grated ingredients, half of the olive oil and lemon juice, and a pinch of salt and pepper. Mix well. With a small spoon, take small amounts of the stuffing and fill the zucchini flowers. Fold over the flower ends to seal the stuffing inside. Heat a sauté pan over medium-high heat. Carefully dip the stuffed flowers into the egg mixture, then roll them in the cornmeal. Repeat this process with half of the stuffed flowers at a time. Gently sautée the coated flowers in the oil until golden brown. Repeat in batches until all flowers have been cooked. Serve immediately.

Yield
4 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Stuffed Zucchini Flowers Download High-Resolution Image (JPG)

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