Learn how to prepare stuffed zucchini flowers in a pan, an easy Italian summer appetizer.

Fiori di zucca ripieni in padella

Stuffed zucchini flowers in a pan are the perfect choice if you’re looking for a gourmet summer appetizer that combines the sophistication of haute cuisine with a remarkably easy and quick preparation. This fresh and colorful recipe fully enhances the fruits of summer through an irresistible combination of textures and temperatures. The secret of the dish lies in a quick pan searing of the zucchini flowers, a very brief but essential step to make the goat cheese filling incredibly creamy, soft, and inviting.

Accompanying these delicious stuffed zucchini flowers is a bed of finely sliced, colorful, and crunchy zucchini, left natural to preserve their freshness. The dish is completed with a quick lemon-flavored yogurt sauce.

Explore More Stuffed Zucchini Flower Recipes:

• Stuffed Zucchini Flowers
• Baked Zucchini Flowers
• Baked Zucchini Flowers with Anchovies and Grana Padano
• Stuffed Zucchini Flowers with Meat
• Stuffed Zucchini Flowers with Burrata and Sun-Dried Tomatoes

Ingredients

• 12 zucchini flowers
• 200g goat cheese
• 2 small zucchinis
• 1 tablespoon olive oil
• Salt and pepper to taste
• For the yogurt sauce:
• 100g plain yogurt
• Juice of 1 lemon
• Salt to taste

Instructions

1. Carefully clean the zucchini flowers, removing the pistil.
2. In a bowl, mix the goat cheese with a pinch of salt and pepper.
3. Stuff each flower with a small amount of the goat cheese mixture.
4. Heat olive oil in a pan over medium heat.
5. Add the stuffed flowers to the pan and sear quickly on each side, about 1-2 minutes.
6. Slice the zucchinis thinly and arrange them on a serving plate.
7. Place the seared zucchini flowers on top of the sliced zucchinis.
8. For the sauce, mix yogurt with lemon juice and a pinch of salt.
9. Drizzle the sauce over the dish before serving.

Total Time: 20 min

Cuisine: Italian