Stuffed Zucchini Flowers with Fried Cheese, Capers and Mint

When  next door Nonna gifts you 6 fiori di zucchini (fresh zucchini flowers) following your interest in photographing them in her orto, it would be madness to look a gift horse in the mouth and not take up her cookery challenge of deep fried stuffed zucchini blossoms!

Sadly all those traditional ingredients, mozzarella and anchovies that you normally tuck into these delicate golden flowers before deep frying were missing from my kitchen cupboards so it was a case of improvisation.  Abruzzo has a wonderful frying cow cheese, Formaggi di piastra, available to buy in thick slices and reminiscent of Greek halloumi less the mint, so I used some of this and added some finely chopped capers and mint in a nod across the sea to Greece.

How gorgeous was this version of vegetarian stuffed courgette flowers, enough for my partner who’d never eaten them before to remark on what a sensual delicacy they were for lunch, a real treat, or course he is Scottish and anything deep fried will win him over but that phrase “sensual treat” is practically unknown!


Sam Dunham
Author: Sam Dunham

Sam is a very lucky midlife 'mamma' to A who is 11 and juggles her work as a self-employed freelance travel and food web content manager and copywriter and EFL teacher - she is the founder of English in the Woods. She is the co-founder of the social enterprises: The Abruzzo Blogger Community and Let's Blog Abruzzo. She is currently writing the book 'Abruzzo: Folk and Food.

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20 July 2013 01:45

Well done Sammy. I think my clumsy fingers are too big for such a delicate operation. Might have to get my cheffy husband Roo to try this one come springtime in Adelaide…

My Family & Abruzzo
23 July 2013 10:38

These look divine! I bet they were delicious. : )

23 July 2013 13:35

Actually, Sam we have all sorts of artisan cheeses made all over Australia! We get Haloumi from local cheesewrights as well as from Kangaroo Island, just off the coast of South Australia (my state). And we have a few providers at the Adelaide Central Market ( and selected delis across the metropolitan region who sell imported goods. We have relatively large immigrant groups here who make their cheese styles from their home countries. Siamo veramente l'imbarazzo della scelta.

We buy all our fresh food from the Adelaide Central Market or the local farmers markets (, even the wheat for pasta. And wines are probably our state's biggest export.

We buy our coffee beans from a guy from Sulmona and our meat from a lovely Abruzzese butcher from Chieti I think, who has won awards in Italy and here in Australia. His children and grandchildren continue to work in the shop that also sells local and imported cheeses, kitchen implements, etc…I really should write a post about the Marino family…

Ciao for now, MLT

Cheryl Moniga Bennett
19 July 2013 19:56

I remember my Grandma making these!

Lynne Espinoza Calleja
19 July 2013 13:31

My grandma used to make something like these — loved them! I’ve never seen a recipe for them.

Life in Abruzzo
19 July 2013 13:54

What did she stuff them with Lynne can you remember?

Hang On To The Vine
19 July 2013 13:34

Lucky Roddy.

Life in Abruzzo
19 July 2013 13:55

Oh yes, huge treat for me too I haven’t had them this year

Antonio Ticchioni
19 July 2013 13:53

Da cui veniva:”….a pambl di chicocce”

1 September 2015 11:58

You have such a great website I can’t get enough of it 🙂 I blog on Italy too 🙂

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