Lighter Stuffed Zucchini Blossoms Recipes

LIGHTER STUFFED ZUCCHINI BLOSSOMS

Steps:

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

STUFFED ZUCCHINI BLOSSOMS

Steps:

• Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
• For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
• Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
• Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
• For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
• When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
• Serve warm with marinara for dipping.