Go Back Email Link
Print Recipe

A Healthier Way to Stuff Your Zucchini Flowers

Love deep fried zucchini flowers but they don't love you back? Well, here is a healthier version of this summer treat...crisp, crunchy and screaming of Italian summer goodness, these nuggets will be the talk of your next party for sure!!
Servings: 10

Ingredients

  • 10 or so zucchini flowers
  • 1 cup fresh ricotta
  • 1/4 c freshly grated Parmesan cheese
  • 4-6 large basil leaves
  • Sea salt and freshly ground pepper
  • 3 eggs beaten
  • 2 cups panko bread crumbs
  • Cooking spray optional

Instructions

  • Preheat oven to 425 and line a baking sheet with parchment.
  • In a small bowl, combine the ricotta, chopped basil, Parmesan, and salt/pepper; mix well and scoop into a Ziploc bag.
  • Get your flowers ready by prying open the petals (be really gentle) and check for dirt/insects; pull off the stamen (the fuzzy middle part).
  • Snip off the end of the plastic bag and push the end of the bag deep into the flower like this. Pipe the ricotta into the flower (push the bag and pull out as you fill the cavity).
  • Close the end by gently curling up the ends, enclosing the filling.
  • Dip each stuffed flower into the egg wash and then into the panko, coating well.
  • Place on a cookie sheet and, for an extra crispy crunch, spray the flowers with cooking spray.
  • Bake in the preheated oven for 10-12 minutes or until golden.
  • Sprinkle with another dusting of sea salt if desired and serve immediately.