Zucchini Blossom Rounds with Raclette Cheese

Someone came to our farm last week declaring that now that their garden has zucchini’s in bloom, he had to get over here for some raclette. This recipe is undoubtedly what he was thinking of!

Stuffed blossoms, awaiting slicing and cheesing!

4 zucchini blossoms attached to zucchini
3 1/2 oz. shiitake mushrooms (may substitute white mushrooms)
1 shallot
1 clove garlic
2 teaspoons fresh thyme leaves (may substitute 1/2 tsp. dried thyme)
1 1/2 tablespoons. butter
7 oz. fresh goat cheese

8 oz aged raclette cheese, grated or thinly sliced

Salt & pepper 


Remove blossoms from zucchini and rinse zucchini. Clean mushrooms, wipe with a damp cloth, and dice zucchini and mushrooms very finely.

Peel shallot and garlic, mince, and braise in butter for several minutes along with zucchini, mushrooms, and thyme.

Crumble cheese finely and stir into vegetables. Season to taste with salt and pepper.

Carefully open zucchini blossoms and remove stamens. Fill blossoms with vegetable-cheese mixture, but don’t fill them too much because the blossoms must have a slender shape. Gently press petals onto the filling on all sides.

Place blossoms on a work surface and, using a sharp knife, cut crosswise into 1/3″ thick slices.

Place zucchini blossom rounds in the cooking trays and melt the sliced or grated raclette under the heating element for 5-7 minutes until golden brown. You could do this under a medium temperature broiler, as well.

Thanks to Gourmet Sleuth for the recipe.


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