When we were first dating way back in 1996, our collective fascination and love for food was intense. Even aside from our busy 6-days-a-week work schedules, we still found time to obsess over ingredients that most of our friends found peculiar. Rather than head to the bar or night club, we were sizzling up the kitchen with late night dinner and new recipes. Our lovely roommates never complained because they always had a meal to come home to, so all their encouragement just fed the fire to our food-obsessions.
In our valuable one day off, it was decided on the day that the local farmers market was open: Wednesdays. The Tustin Farmers Market in Orange County was open on Wednesday and that’s when we decided to have our day off so that we wouldn’t miss any valuable vegetable-obsession time.
now ready to roast
It was always during the Summer peak of zucchini flowers that we looked forward to because this these zucchini flowers were often hard to find at regular markets during the off-season. One of our favorite dishes to make were stuffing zucchini flowers with what ever we could find in our fridge. Rarely did we ever not have something to stuff them with because with a little creative thinking, almost anything can be stuffed in a zucchini flower.
Last week we shared one of our favorite ways to prepare zucchini flowers with vietnamese pork. We never get tired of these Asian-inspired flowers, but sometimes we’re open to making our second favorite: stuffed with creamy ricotta, bacon and mushrooms. Yes three times to this recipe!
Rather than deep battered and deep fried, the bacon and mushroom zucchini flowers are simply roasted in the oven with a touch of olive oil. Done. That’s all it needs for the delicious stuffing to ooze out and make us crave more of what makes Summer so wonderful.
We’re not tired of zucchini yet, stay tuned for more recipes! Here’s our current Zucchini Recipe Collection.
-diane and todd
When we were first dating, one of our favorite dishes to make were stuffed zucchini flowers. Back then, the stuffing was always vegetarian with cheese. Our latest variation has bacon and mushrooms which is always a favorite because it’s loaded with flavor and texture. You can experiment and try different types of fillings!
- 12-14 zucchini blossoms , center pistil or stamens removed
- 4 slices bacon , cooked and cut into small pieces
- 4 ounces mushrooms (113g) , small dice
- 2 teaspoons minced fresh rosemary (10ml)
- ½ cup ricotta (123g)
- 1 egg yolk
- kosher salt or sea salt , to taste
- fresh cracked black pepper to taste
- olive oil , for drizzling
Preheat oven to 400° F (205°C). Lightly oil a 9x9 baking dish or line a sheet pan with parchment paper.
Cook the bacon, then remove from pan. Cut the bacon into small pieces the and set aside. Keeping 2 tablespoons worth of bacon fat (absorb excess fat with paper towel), add the mushrooms and rosemary and cook until browned, 3-5 minutes. Drain and allow to cool for about 10 minutes.
Combine the ricotta, bacon, mushrooms, and egg yolk together. Season with salt if needed.
Gently open the blossoms and stuff with the ricotta/bacon/mushroom mixture, about 1-2 teaspoons per flower depending on the size of the flower. Lay stuffed zucchini flowers on prepared sheet pan or baking dish and drizzle with olive oil.
Bake for 10-15 minutes, or until browned. Serve warm.