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I was looking for a different way to cook zucchini blossoms that didn't involve gobs of cheese or deep-frying. So I made this up as I went along, and lo! Henceforth comes this recipe. You will need a food processor for this one.

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Recipe Summary

prep:
40 mins
cook:
5 mins
total:
45 mins
Servings:
3
Yield:
6 stuffed blossoms
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Chop 2 zucchini blossoms finely. Transfer to a bowl.

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  • Stir tofu, feta cheese, olives, garlic, thyme, oregano, and seasoned salt into the bowl. Pour filling into a food processor; pulse until very crumbly. Increase speed blend until smooth and golden, about 3 minutes.

  • Pipe filling into remaining 6 blossoms using a pastry bag or a resealable plastic bag with the corner snipped off. Twist blossom ends carefully to seal in filling. Arrange on a plate; transfer to the freezer.

  • Mix whole wheat flour and egg substitute together in a bowl until batter is the consistency of pudding.

  • Spread bread crumbs in a shallow dish.

  • Dip a stuffed blossom in batter and roll in bread crumbs. Repeat with remaining blossoms.

  • Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Cook blossoms until golden brown on both sides, about 5 minutes.

Cook's Note:

Use seasoned or plain bread crumbs.

Use other fresh herbs instead of thyme and oregano if desired.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

708 calories; protein 39.4g; carbohydrates 102.9g; fat 16.6g; cholesterol 14.7mg; sodium 1079.8mg. Full Nutrition
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