Frank's Garden Vegetable and Stuffed Zucchini Flower Salad


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 ½ 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 saute 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

Cooking & Recipes


6 servings

Preparation Method

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