Gluten Free Stuffed Zucchini Blossoms Fior Di Zucca Ripieni Recipes
GLUTEN-FREE STUFFED ZUCCHINI BLOSSOMS (FIOR DI ZUCCA RIPIENI)
A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!
Provided by Buckwheat Queen
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 17m
Yield 5
Number Of Ingredients 10
Steps:
- Mix mozzarella cheese and Parmesan-Reggiano cheese together in a bowl until smooth. Stuff 1 tablespoon cheese mixture into each zucchini blossom and pinch the ends closed.
- Mix rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper together in a bowl. Place stuffed blossoms in flour mixture; toss gently until covered.
- Heat oil in a saucepan over medium heat. Fry blossoms in oil until crisp and pale golden brown, about 2 minutes. Rest blossoms on paper towels to absorb excess oil.
Nutrition Facts : Calories 243 calories, Carbohydrate 23.6 g, Cholesterol 83.6 mg, Fat 11.5 g, Fiber 2.9 g, Protein 13.2 g, SaturatedFat 4.2 g, Sodium 270.4 mg, Sugar 5.1 g
ZUCCHINI BLOSSOMS STUFFED WITH TOMATOES AND PARMESAN
Categories Cheese Tomato Vegetable Appetizer Side Bake Parmesan Zucchini Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat 15x10x2-inch oval baking dish with 1 tablespoon oil. Heat 5 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes. Transfer to large bowl. Mix in tomatoes, cheese, eggs, garlic, salt and pepper.
- Fill zucchini blossoms with breadcrumb mixture, using about 2 teaspoons for small blossoms and 1 tablespoon for large blossoms (be careful not to tear blossoms). Sprinkle any remaining breadcrumb mixture over baking dish. Place zucchini atop breadcrumbs in dish. Drizzle remaining 2 tablespoons oil over. (Can be made 8 hours ahead. Cover; chill.)
- Bake until zucchini are tender, about 30 minutes. Serve with lemon wedges.
GLUTEN-FREE STUFFED ZUCCHINI BLOSSOMS (FIOR DI ZUCCA RIPIENI)
A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!
Provided by Buckwheat Queen
Categories Zucchini Appetizers
Time 17m
Yield 5
Number Of Ingredients 10
Steps:
- Mix mozzarella cheese and Parmesan-Reggiano cheese together in a bowl until smooth. Stuff 1 tablespoon cheese mixture into each zucchini blossom and pinch the ends closed.
- Mix rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper together in a bowl. Place stuffed blossoms in flour mixture; toss gently until covered.
- Heat oil in a saucepan over medium heat. Fry blossoms in oil until crisp and pale golden brown, about 2 minutes. Rest blossoms on paper towels to absorb excess oil.
Nutrition Facts : Calories 243 calories, Carbohydrate 23.6 g, Cholesterol 83.6 mg, Fat 11.5 g, Fiber 2.9 g, Protein 13.2 g, SaturatedFat 4.2 g, Sodium 270.4 mg, Sugar 5.1 g
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