Well hello there!

Do you ever just get something in your head and can’t get it out until you do that thing? Sometimes it’s a craving for Sausage Egg McMuffins, sometimes it’s a recipe you’ve never made and always wanted to. In this case it’s a recipe. My summers are always full of zucchini recipes but I’ve always wanted to make stuffed zucchini flowers. So, my Dad picked me a few from his garden.

I knew I didn’t want to deep fry them, but I did want to roll them in a batter and bake them. I also wanted to keep the filling on the healthy, and on the non-dairy side. Here are what you need for both filling and batter.

What you need to do is put the filling in a plastic bag and pipe into your washed and dried flowers. Then, twist the tops to keep them together. After that, roll in the batter and place on a parchment paper lined baking sheet.

Next, I baked them on 400 degrees for about fifteen minutes on both sides.

You can surly serve these as an appetizer or side dish, but I used them to top a salad. Throw these delicious bites on top of a bed of lettuce, cherry tomatoes, cucumber, goat cheese (one of the only cheeses I’ll eat), and drizzle a balsamic glaze, and top with fresh basil (also from my parents garden).

Might I just add that adding a glass of wine to this dish is never a bad idea.