Zucchini flowers stuffed with goat cheese and basil
This is a recipe I have been working on for the last few zucchini seasons. I first attempted to fry the zucchini flowers -- no good -- they soaked up way too much oil. Baking works best, but be sure to check them often and baste with a little more olive oil if needed. The basil adds a nice floral flavor. I served these with a few baby zucchini seared with olive oil, thyme and course ground pepper.
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