Stuffed Zucchini (Courgette) Flowers; the update

The bathroom that seemed so spacious just a few short weeks ago is suddenly rather crowded.

Of course we won’t keep the scaffolding in there permanently.


We decided to do one wall in wood.  We painted it a very pale blue to go with the tiles.  Paint is expensive here, and the color choices somewhat limited.  We mix our own.  We get a little tube of color and a big pail of white paint.  The trick, of course, is to mix enough for the job the first time…..

It will get another coat after the scaffolding comes out.

The shower is framed and sheet-rocked:


The lights are in and the door frame built.

The floor tiles are down:


Wall tiles are next.


This is what it looks like from the ‘outside’  I took this photo from the top of the stairs.
Obviously there will be insulation and sheet-rock on this side of the wall, too.

There will be a second bathroom to the left and the master bedroom to the right.

Then I noticed that there was writing on the wall.


We had been having a, ahem, discussion about the placements of the lights.

Nice to see he still has a sense of humor.

Especially since he usually has a hammer or drill in his hand during our ‘discussions’….

With all the rain we’ve been having my courgette (zucchini) have exploded.

I’ve always wanted to try stuffing the flowers…. Now seemed like a good time.

Of course, when I went out to pick them, after a hard rain, there were only 2 fit for stuffing. I had a shortage of male flowers and didn’t want to pick those.

I picked 2 female flowers, with baby zucchini, and few finger-size to go with the flowers.

Despite the fact that I was clueless, and, as usual out of time to actually find a recipe, I was pretty pleased with the result.

Stuffed Zucchini Flowers

Stuffed Courgette (Zucchini) Flowers

2oz (60gr) ground beef
2 tsp black olive tapenade
1/4 cup shredded Gruyère cheese
2 tsp fresh, snipped marjoram
2 zucchini flowers
2 baby zucchini
1/2 onion
1 slice prosciutto
1/4 tsp paprika
1/2 cup tomato sauce
1 tbs Balsamic vinegar
2 tbs red wine
2 tsp olive oil
fresh marjoram leaves to garnish

Make a slit in the flowers and gently reach in with your fingers and remove the stamen.  Rinse under cool water and set side.
Heat 1 tsp oil in a medium skillet.  Add beef and sauté, breaking it up as it browns. When done, remove to a small bowl.  Add tapenade, cheese, marjoram and stir well to combine. 
Roughly chop onion and Prosciutto. Add remaining 1 tsp oil, paprika to skillet and sauté briefly.  Add onion, Prosciutto and sauté until onion starts to brown.  Add tomato sauce, vinegar, wine and bring to a simmer.
Carefully stuff flowers.  Cut small zucchini in half.  Lay the flowers and zucchini halves in the sauce, cover and simmer 15 minutes.
Remove flowers and zucchini, spoon sauce around. garnish with fresh marjoram leaves and serve.

Wednesday I’ll tell you all how moving to France made me overweight – without gaining a pound!

15 thoughts on “Stuffed Zucchini (Courgette) Flowers; the update”

  1. Oh, this sounds delicious. I’ve never tried zucchini flowers; in fact, I’ve never seen them in the grocery stores. Maybe at a farmer’s market? This recipe would be a great recipe to try with the prosciutto and ground beef. I will be looking for the flowers!
    Your bathroom is looking good and I bet you can’t wait until completion!

  2. Oh, to have weather that is hot enough to grow zucchini. I like this recipe. I’ve only stuffed zucchini blossoms with savory ricotta. This sounds very good.

  3. The farmer’s markets in my ‘hood stubbornly refuse to carry zucchini blossoms. Iwant to try them so badly and no one wants to sacrifice the zucchini crop to be curbed in the slightest bit.

  4. Can’t wait to seethe finished house. The Blue is very pretty Katie. I have never done courgette flowers they are available but only in farmers markets…must do it next summer

  5. Love the writing on the wall! And though I’ve never actually eaten zucchini flowers, I know I would love them. That’s a given.

  6. It is definitely good to know that your husband still has a sense of humor…especially since he spends so much time carrying around a hammer!
    I’ve been dying to find some zucchini flowers so that I can stuff ’em. This looks like one delicious dish!

  7. Stuffed zucchini flowers are a favourite of mine ever since I worked in France but this stuffing looks amazing – mine was just plain ole cheese.

  8. I love stuffed squash blossoms — and these look delicious. This is making me wish I had planted a few squash plants this year… decided against them since our garden is small, and they take up quite a bit of room. But, yum — those blossoms make it all worth it!

  9. Pam, I’m not certain that the flowers survive shipping – I picked mine in the morning – next time I’ll wait until just before using. They weren’t as nice by dinner.
    Christine, ricotta – sounds delicious. Next time. I have lots of blossoms. I thought zucchini was okay with cool weather – they grow it in England….
    Rachel, they only need to pick the male blossoms – tell them LOL
    Pam, slowly byt surely.
    Gilli, thanks – I’m rather partial to blue….
    Zoomie, I can’t believe I didn’t see it until I took the photo. – yeah, he has his moments….
    Peter, you need a garden… I’ve never seen them in the markets here. Good luck!
    Toni, yeah, cute LOL. The flowers were good!
    Joanne, and a nail gun… I worry about the nail gun.
    Val, they could pick all but one – and make everyone happy. Maybe it’s a guy thing
    Sasa, I want to try ricotta – didn’t have any when the flowers were ready.
    Lo, they do take up a lot of room, but 2 plants are plenty…. Maybe you can snitch from neighbors.

  10. You’re not leaving the scaffolding there? Mais pourquois?? It could be very post-industrial, chic and witty. And crowded 😉
    I would be too terrified to waste any of my zucchini flowers lest the ones I pick were the exact ones that might have led to fruit. LOVE the stuffed flowers when other people make them though!

  11. Jeanne, also, with heat rising and all that, sitting on the scaffolding in winter can get quite toasty.
    My zucchini has exploded… I can’t keep up

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