Best 3 Lighter Stuffed Zucchini Blossoms Recipes
**Zucchini blossoms**, the delicate and flavorful flowers of the zucchini plant, are a culinary delight often enjoyed in Mediterranean and Middle Eastern cuisines. These delicate blossoms are stuffed with a variety of fillings, from savory to sweet, and then lightly fried or baked until golden brown. Stuffed zucchini blossoms can be served as an appetizer, main course, or side dish, and are a delicious way to enjoy the unique flavor of zucchini blossoms.
This article features a collection of recipes for stuffed zucchini blossoms, each offering a unique take on this classic dish. From a traditional Italian recipe filled with ricotta and herbs to a more innovative version featuring a crab and cream cheese filling, these recipes showcase the versatility of stuffed zucchini blossoms. Whether you prefer a vegetarian or meat-based filling, there's a recipe here to suit your taste.
**Traditional Italian Stuffed Zucchini Blossoms:**
- This classic recipe uses a simple filling of ricotta cheese, Parmigiano-Reggiano, and fresh herbs, capturing the essence of Italian cuisine.
**Crispy Baked Stuffed Zucchini Blossoms:**
- This recipe takes a healthier approach by baking the stuffed zucchini blossoms instead of frying them, resulting in a crispy and flavorful dish.
**Crab and Cream Cheese Stuffed Zucchini Blossoms:**
- For seafood lovers, this recipe combines the delicate flavor of crab with a creamy filling, creating a luxurious and indulgent appetizer.
**Zucchini Blossoms Stuffed with Goat Cheese and Sun-Dried Tomatoes:**
- This recipe features a tangy and flavorful filling of goat cheese, sun-dried tomatoes, and fresh basil, offering a unique take on the classic dish.
**Sweet and Savory Stuffed Zucchini Blossoms:**
- This recipe combines sweet and savory flavors with a filling of dried fruits, nuts, and spices, creating a unique and unforgettable dish.
With its detailed instructions and helpful tips, this article provides everything you need to create delicious and impressive stuffed zucchini blossoms that will delight your taste buds.
LIGHT STUFFED ZUCCHINI
Make and share this Light Stuffed Zucchini recipe from Food.com.
Provided by 871588
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut 6 zucchini in half lengthwise. Scoop out seeds if they are large.
- Blanch shell 8-10 minutes. Scoop out zucchini, leaving 1/2 inch shell. Chop zucchini that you scooped out.
- Chop remining zucchini into small cubes.
- Brown turkey, onion, green pepper, and chopped zucchini.
- Add all seasonings, bread crumbs, tomato paste, and half or the cheese.
- Stuff zucchini shells.
- Pour sauce over all, sprinkle on remaining cheese, and bake 30 minutes at 375°F.
Nutrition Facts : Calories 178.1, Fat 5.5, SaturatedFat 1.4, Cholesterol 44.8, Sodium 827.4, Carbohydrate 20.9, Fiber 5.4, Sugar 11.7, Protein 15.2
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE
Zucchini blossoms are a thing of wonder. They are great raw, in a salad, with a drizzle of good olive oil, but when they are coated in a crisp batter and stuffed with a light filling, they are an otherworldly experience. To get a good batter that isn't too thick or oily, ensure that your sparkling or soda water is very well carbonated and ice cold. Also take your time with the oil, testing it a few times to get the perfect temperature. Adjust the temperature as you go, making sure the flowers don't color too quickly.
Provided by Yotam Ottolenghi
Categories appetizer
Time 35m
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- In a medium bowl, cover 3/4 tablespoon of the sumac with 1 tablespoon of boiling water and leave to infuse for 5 minutes. Add both types of cheese, oregano, walnuts, lemon zest, 1/4 teaspoon salt and a generous grind of pepper. Mix well.
- Fill the flowers by carefully opening them and either spooning or piping about a tablespoon of the ricotta mixture into each, gently pushing the filling all the way to the bottom of each blossom but being careful not to fill them too much; if you can get someone to hold the flower open for you, it would make it much easier. Gently twist the tips of the petals to secure the filling inside and set aside until you're ready to fry.
- Pour enough oil into a medium (about 8-inch/20-centimeter) nonstick frying pan so that the oil rises about 1 inch/2 centimeters up the sides of the pan. Place on a high heat for 5 minutes and then turn the heat down a fraction.
- Meanwhile, mix the flour and baking soda together in a medium bowl. Slowly pour in the sparkling water, whisking continuously to form a smooth batter.
- When bubbles start to surface in the oil, test it by dropping some batter into the oil: if it sizzles, you are ready. (The oil should hover between 320 and 350 degrees Fahrenheit/160 and 180 degrees Celsius.)
- Lower a zucchini blossom into the batter, turning to coat completely, before carefully placing in the hot oil. Repeat, cooking a few blossoms at a time, adjusting the temperature between batches so they take about 30 seconds on each side to turn a golden brown. Use a slotted spoon to transfer to a paper towel-lined plate and then sprinkle with salt and the remaining 1/4 tablespoon sumac. Serve at once with the lemon wedges alongside.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 289 milligrams, Sugar 1 gram
OVEN ROASTED STUFFED SQUASH BLOSSOMS
Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!
Provided by CJ
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
- Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
- Roast in the preheated oven until blossoms are hot, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 16.6 g, Cholesterol 16.8 mg, Fat 17.3 g, Fiber 5.3 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 309 mg, Sugar 8 g
Tips:
- Choose fresh, firm zucchini blossoms for the best results.
- Gently wash the zucchini blossoms to remove any dirt or debris.
- Carefully remove the pistils from the zucchini blossoms to prevent bitterness.
- Use a light touch when stuffing the zucchini blossoms to avoid tearing them.
- Pan-fry the stuffed zucchini blossoms over medium heat to prevent burning.
- Serve the stuffed zucchini blossoms immediately, while they are still hot and crispy.
Conclusion:
Stuffed zucchini blossoms are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With their delicate flavor and crispy texture, they are sure to be a hit at your next gathering. So next time you see zucchini blossoms at the market, be sure to pick some up and give this recipe a try!
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