Zucchini Blossoms Recipe
If you don’t like squash fruit, try this zucchini blossoms recipe! Stuffed with cheese, your family will want to eat them every night.
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Servings: 8 servings
Calories: 40kcal
Ingredients
- 16 zucchini blossoms
- ½ cup ricotta cheese
- ¼ cup parmesan shredded
- 1 whole egg beaten
- 1 teaspoon Italian herb seasoning
- ¼ teaspoon ground nutmeg
- salt and pepper to taste
- olive oil optional
Instructions
- In a medium bowl, combine the ricotta, shredded cheese, egg, herbs, and nutmeg. Season with salt and pepper if desired.
- Gently wash the zucchini blossoms in cool water and carefully remove the hard pistil from the center of each flower.
- Place on a tea towel to dry.
- Preheat oven to 400°F.
- Lightly oil a baking sheet or line it with parchment paper.
- Gently open the zucchini blossoms and stuff with the ricotta mixture, about 1-2 teaspoons, depending on the size of the flower. Do not overfill. The flowers should be full but not bulging. No filling should show once you wrap the petals back around the stuffing.
- Lay stuffed zucchini flowers on the prepared sheet pan and drizzle or lightly spray with olive oil.
- Bake for 15-20 minutes or until golden brown.
- Serve warm.
Nutrition
Serving: 2blossoms | Calories: 40kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 63mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 98IU | Vitamin C: 0.01mg | Calcium: 73mg | Iron: 0.2mg
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