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Lighter Stuffed Zucchini Blossoms

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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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45 m servings 708
Original recipe yields 3 servings (6 stuffed blossoms)


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  1. Chop 2 zucchini blossoms finely. Transfer to a bowl.
  2. 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.
  3. 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.
  4. Mix whole wheat flour and egg substitute together in a bowl until batter is the consistency of pudding.
  5. Spread bread crumbs in a shallow dish.
  6. Dip a stuffed blossom in batter and roll in bread crumbs. Repeat with remaining blossoms.
  7. 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

Per Serving: 708 calories; 16.6 102.9 39.4 15 1080 Full nutrition

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