Frank’s Garden Vegetable and Stuffed Zucchini Flower Salad

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Frank's Garden Vegetable and Stuffed Zucchini Flower Salad

Yield: 6 servings


  • 2 oranges
  • 1 pound mixed summer greens
  • 1 medium cucumber, peeled, seeded, and cut into large dice
  • 1 cup cherry tomatoes
  • 1 medium zucchini, shaved lengthwise with a vegetable peeler
  • 3/4 cup Buttermilk Vinaigrette
  • Stuffed Zucchini Flowers


Cut 1/2 inch off the top and bottom of oranges; then, slicing from cut end to cut end, carefully remove the outer white pith. Using a knife, carefully remove each individual segment, leaving no pith or membrane attached.

In a large bowl, combine oranges, greens, cucumber, tomatoes, zucchini, and Buttermilk Vinaigrette, tossing well to coat ingredients. Arrange mixture on a large serving platter (or divide among six serving plates). Place Stuffed Zucchini Flowers on top of greens. Serve immediately.

Buttermilk Vinaigrette


  • 1/4 cup fresh orange juice
  • 1/4 cup buttermilk
  • 1/4 cup cider vinegar
  • Zest of 1 orange
  • 1/2 clove garlic, minced
  • 1 shallot, minced
  • 6 lemon verbena leaves, minced
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup canola oil
  • Kosher or sea salt and freshly ground black pepper, to taste


In a medium bowl, whisk together all ingredients except oils. In a slow, steady stream, pour in olive oil while whisking. Repeat with canola oil. Season with salt and pepper. Makes about 2 cups.

Stuffed Zucchini Flowers


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 ‘Red Bottleneck' onions or 1 small red onion, diced
  • 1 medium zucchini, cut into 1/4-inch dice
  • 2 cloves garlic, minced
  • 2 medium tomatoes, peeled, seeded, and roughly chopped
  • 1 tablespoon tomato paste
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 3 tablespoons unseasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon anchovy paste (optional)
  • 5 basil leaves, finely chopped
  • 12 zucchini flowers
  • 1 egg
  • 1/2 cup heavy cream
  • 3 cups unseasoned bread crumbs
  • 1/2 cup vegetable oil, for frying


In a medium sauté pan over medium heat, add olive oil and butter. When butter begins to foam, add onions and sweat 2 minutes. Add zucchini and garlic and cook 2 to 3 minutes. Add tomatoes, tomato paste, salt, and pepper, and cook 5 minutes. Remove from heat and let cool to room temperature. Once cooled, mix in 3 tablespoons bread crumbs, cheese, balsamic vinegar, anchovy paste (if desired), and basil. Gently spoon mixture into each zucchini flower.

In a small, shallow bowl, whisk together egg and cream. Place 3 cups bread crumbs in a second shallow bowl. Dip each stuffed flower into the egg-cream mixture, allowing excess to drip back into the bowl, then roll in bread crumbs, coating well. In a medium frying pan over medium-high heat, add vegetable oil. Pan-fry flowers on all sides until lightly browned. Remove to paper towels to absorb excess oil. Serve immediately. Yield: 12 pieces


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