Simple, seasonal and made for leisurely entertaining, these Stuffed Zucchini Flowers from Morning Market pair delicate zucchini flowers with creamy buffalo mozzarella, salty anchovy and caper leaves. Baked until just tender and served on warm grilled baguette with fresh lemon zest, they’re perfect alongside a chilled drink before lunch.
LifestyleStuffed Zucchini Flowers from Morning Market
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20 October 2026
Ingredients
- 1 punnet Ramarro Farm zucchini flowers
- 1 tub Vannella buffalo mozzarella, drained and torn into pieces
- Armatore anchovy fillets in olive oil
- 2 tbsp La Nicchia caper leaves in olive oil
- 2 tbsp olive oil
- 1 Baker Bleu baguette, sliced diagonally into 1cm-thick slices
- Zest of 1 unwaxed lemon
- Salt and freshly cracked black pepper, to season
Method
- Preheat a fan-forced oven to 160°C and line a baking tray with baking paper.
- Gently open each zucchini flower and remove the stamen.
- Fill each flower with a piece of mozzarella, an anchovy and a caper leaf, then twist the end of the flower to seal.
- Dress lightly with olive oil and season with salt and pepper.
- Bake for approximately 5–7 minutes, until the zucchini is tender and the mozzarella has softened.
- Meanwhile, grill the baguette slices in a pan over high heat until coloured but not completely crisp.
- Arrange each zucchini flower on a slice of grilled baguette and finish with lemon zest and freshly cracked black pepper.
Website: morning.market
Instagram: morningmarket.melbourne
Address: 579 High St, Prahran VIC
