Lighter Stuffed Zucchini Blossoms recipe

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Ingredients

8 zucchini blossoms, divided
8 ounces extra-firm tofu, drained and cut into very small cubes
2 ounces herbed feta cheese, or more to taste
4 green cocktail olives, minced
1 tablespoon bottled minced garlic
1 ½ teaspoons chopped fresh thyme
1 ½ teaspoons chopped fresh oregano
1 pinch seasoned salt, or to taste
2 cups whole wheat pastry flour
1 cup egg substitute (such as Egg Beaters®)
2 cups bread crumbs
cooking spray

Nutrition Info

707.6 calories
carbohydrate: 102.9 g
cholesterol: 14.7 mg
fat: 16.6 g
fiber: 10.4 g
protein: 39.4 g
saturatedFat: 4.1 g
servingSize: -
sodium: 1079.8 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 stuffed blossoms

Recipe Note

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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