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Burrata Stuffed Zucchini Blossoms with a Cherry Tomato and Nectarine Salsa

Burrata Stuffed Zucchini Blossoms with a Cherry Tomato and Nectarine Salsa

Fresh zucchini blossoms are stuffed with creamy burrata cheese and topped with a cherry tomato and nectarine salsa, making a very healthy, easy, and beautiful appetizer sure to impress.
Course Appetizers
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Author Megan Wells


  • 1 tablespoons good quality extra-virgin olive oil
  • 3 cups cherry tomatoes
  • 4 cloves garlic minced
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 thyme stems
  • 5 savory stems
  • 1 large nectarine peeled and diced
  • 9 to 10 female zucchini blossoms with the unfertilized zucchini
  • 8 ounces burrata cheese
  • good quality extra-virgin olive oil to drizzle
  • sea salt


  1. Preheat oven to 350 degrees Fahrenheit
  2. Quarter or halve the cherry tomatoes depending on their size and put them in a large mixing bowl.
  3. Detach and dice the small zucchinis attached to the blossoms and add to the mixing bowl.
  4. Add the minced garlic, coarse sea salt, black pepper, and olive oil. Mix until coated.
  5. Add the thyme and savory stems and pour onto a baking sheet lined with parchment paper or a non-stick baking mat and roast for 30 minutes, stirring occasionally. (I had a hard time mixing the herbs in the bowl because the stems were too long so when I poured everything onto the baking sheet I gave it a couple of shakes and arranged them on top of everything.)
  6. Meanwhile peel and dice the nectarine and place in a large mixing bowl.
  7. Take the tomatoes out of oven and let cool. Remove the stems of thyme and savory and add the tomatoes to the diced nectarines. Mix well and refrigerate.
  8. Make slices down the side of the zucchini blossoms.
  9. Place about a 1/2 tablespoon of burrata cheese in each blossom and top with a heaping 1/2 teaspoon of the salsa. Arrange on a large serving platter. Drizzle with good quality olive oil and a sprinkling of coarse and flakey sea salt.

Recipe Notes

If you can't find zucchini blossoms that come with mini unfertilized zucchini just buy a regular zucchini and finely dice up about 1 cup.