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Zucchini blossom and potato casserole

In the winter I was able to write bilingual posts in the evening, after dinner, with a steaming cup of tea at my side and a wool blanket on my legs: what a nineteenth-century image, isn’t it? But in these days I’m useless. Just after dinner, my eyes start to close, I feel the urge to lie down outside in the fresh evening air to read a book, to watch a tv series with my dad or just to do something that is the most precious thing: nothing. A pure, quiet, precious nothing.

Zucchini blossom and potato casserole

On the other hand, sometimes I also feel like going out, because this summer is slipping out of my hands: I want to see my friends, make plans about our upcoming holidays and enjoy Siena or Florence by night, with the lights that turn the Arno and Piazza del Campo in a postcard.

Now let’s count the hours, subtract the office hours, the hours you sleep, the ones when I go out or cook… and what remains? no time to write a new post in a proper way!

Zucchini blossom and potato casserole

Nevertheless, I had to find the time to write about this recipe before the zucchini blossoms disappear! Usually I love them deep fried, or thinly sliced as main ingredient for an omelette made with fresh eggs and mint.

Last week my new greengrocer friend gave me a bouquet of zucchini blossoms: in a few minutes I was baking this zucchini blossom and potato casserole that reminded me of van Gogh’s sunflower paint. You can make it in just ten minutes, then spend the time it takes to bake doing your favourite activity. Mine? Lying on a deck chair with a book.

Zucchini blossom and potato casserole

Zucchini blossom and potato casserole

Layers of thinly sliced potatoes, zucchini blossoms, mozzarella, eggs and goat cheese, and then fresh herbs such as basil and chives, make this zucchini blossom and potato casserole a perfect main dish for a summer dinner. You can also make it in advance: reheat it just before serving. As in the case of an eggplant parmigiana, it gains a better taste and texture.

Zucchini blossom and potato casserole

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Prep Time 10 minutes
Cook Time 35 minutes
Resting time 10 minutes
Total Time 55 minutes
Course Main
Cuisine Italian
Servings 4 people


  • 3 medium potatoes
  • 20 zucchini blossoms
  • extra virgin olive oil
  • 3 mozzarella balls, 125 g each
  • 150 g fresh goat cheese
  • 2 eggs
  • salt
  • freshly ground pepper
  • a few sprigs of chives, chopped
  • a few basil leaves
  • 2 tablespoons bread crumbs
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  • Preheat oven to 200°C.
  • Peel the potatoes and slice them thinly, then place them slightly overlapping at the bottom of a round cast iron pan suitable for the oven, previously greased with olive oil.
  • Cover the potatoes with one third of the mozzarella, torn into bite sized pieces​​. Season with olive oil, salt, pepper, chopped chives and a few basil leaves.
  • Arrange the open zucchini blossoms in a radial pattern over the mozzarella.
  • Repeat it twice and finish with the open zucchini blossoms radially arranged.
  • In a bowl whisk the eggs with salt, pepper and two thirds of the crumbled fresh goat cheese, then pour this mixture over the vegetables, making sure that the egg is distributed evenly in the pan.
  • Sprinkle the top with breadcrumbs, salt, a few pieces of goat cheese and drizzle with extra virgin olive oil.
  • Bake covered with a lid (if the pan doesn't have a lid, cover it with a sheet of aluminum foil) for 25 minutes. After this time, remove the lid and grill the casserole for about 10 minutes, then remove it from the oven.
  • Let it sit for ten minutes before serving it warm.
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More recipes with zucchini blossoms from the blog archive

  • Fried zucchini blossoms. Fried zucchini blossoms is a traditional antipasto in trattorias or family lunches, but it can easily be turned into the highlight of a brunch with friends. Fry them on the spot,  leave them just one or two minutes in a dish lined with kitchen paper, than enjoy them standing, all around the dish, in a new modern ritual made ​​of murmurs of pleasure, small surprised exclamations when you bite into the melted mozzarella under the crisp crust and happy eyes of those who savour one of their favourite dishes.
  • Ricotta gnocchi with fresh herbs and zucchini blossoms. The best seasonal fresh herbs shine through these ricotta gnocchi: mint, basil and lemon balm add a fresh and green note enhanced by a bouquet of zucchini blossoms used an unusual seasoning. It’s like biting into an early summer evening, like a restoring nap among bushes of fresh herbs in the shade of a quiet garden.

Zucchini blossom and potato casserole

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This Post Has 17 Comments

  1. Juls, this is so perfect!
    I completely understand is sooo hot here in Croatia, above 40 degrees Celsius these days, people are simply capable of only one thing-doing nothing. 🙂

    1. I’m happy to inaugurate my new Reply comment function with you! so, what to say, happy nothing to you! here is unbearable as well!

  2. Ooo yum! That looks so fabulous and colorful! I wish I was having this for my morning snack right now…nomnoms!

  3. This is the only other application I have seen for zucchini blossoms that does not involve frying them. I love it!

  4. actually this is the first time I try them other way than fried, and I’m totally impressed! On a side note, try to stuff them with a soft cheese (ricotta or cottage cheese) and anchovies and then bake them in the oven.. I believe they are super!

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