TUNA-STUFFED ZUCCHINI
Easy and fairly quick to make. Tuna and zucchini go great together!
Provided by G.R.
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
- Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
- Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 1 g, Sodium 209.1 mg, Sugar 3.9 g
FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 8 blossoms
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
- In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
- Season with salt and serve with your favorite marinara sauce or vinaigrette.
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.
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE
Zucchini blossoms are a thing of wonder. They are great raw, in a salad, with a drizzle of good olive oil, but when they are coated in a crisp batter and stuffed with a light filling, they are an otherworldly experience. To get a good batter that isn't too thick or oily, ensure that your sparkling or soda water is very well carbonated and ice cold. Also take your time with the oil, testing it a few times to get the perfect temperature. Adjust the temperature as you go, making sure the flowers don't color too quickly.
Provided by Yotam Ottolenghi
Categories appetizer
Time 35m
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- In a medium bowl, cover 3/4 tablespoon of the sumac with 1 tablespoon of boiling water and leave to infuse for 5 minutes. Add both types of cheese, oregano, walnuts, lemon zest, 1/4 teaspoon salt and a generous grind of pepper. Mix well.
- Fill the flowers by carefully opening them and either spooning or piping about a tablespoon of the ricotta mixture into each, gently pushing the filling all the way to the bottom of each blossom but being careful not to fill them too much; if you can get someone to hold the flower open for you, it would make it much easier. Gently twist the tips of the petals to secure the filling inside and set aside until you're ready to fry.
- Pour enough oil into a medium (about 8-inch/20-centimeter) nonstick frying pan so that the oil rises about 1 inch/2 centimeters up the sides of the pan. Place on a high heat for 5 minutes and then turn the heat down a fraction.
- Meanwhile, mix the flour and baking soda together in a medium bowl. Slowly pour in the sparkling water, whisking continuously to form a smooth batter.
- When bubbles start to surface in the oil, test it by dropping some batter into the oil: if it sizzles, you are ready. (The oil should hover between 320 and 350 degrees Fahrenheit/160 and 180 degrees Celsius.)
- Lower a zucchini blossom into the batter, turning to coat completely, before carefully placing in the hot oil. Repeat, cooking a few blossoms at a time, adjusting the temperature between batches so they take about 30 seconds on each side to turn a golden brown. Use a slotted spoon to transfer to a paper towel-lined plate and then sprinkle with salt and the remaining 1/4 tablespoon sumac. Serve at once with the lemon wedges alongside.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 289 milligrams, Sugar 1 gram
ZUCCHINI BLOSSOMS STUFFED WITH TUNA
Provided by Craig Claiborne
Categories appetizer
Time 25m
Yield 12 blossoms or 6 servings
Number Of Ingredients 10
Steps:
- Drain tuna and put into container of food processor or electric blender. Add yogurt, horseradish and mayonnaise and blend to fine paste.
- Open zucchini blossoms (make sure yours have not been sprayed with insecticide) and fill with paste. Tie ends of petals at top as if tying a bandana.
- Beat egg yolk until light and golden.
- Beat whites until moderately stiff. Fold into yolk along with beer.
- Dredge stuffed blossoms in flour, then dip to coat well with batter.
- Heat oil to depth of 1/2 inch in heavy skillet. Add batter-coated blossoms a few at a time. When batter has set on bottom carefully turn blossoms and cook until nicely brown all over.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 2 grams, TransFat 0 grams
STUFFED ZUCCHINI BLOSSOMS
For a beautiful summery treat, it's hard to top delicate zucchini flowers stuffed with a creamy filling and then lightly fried until crisp and golden. Try to find a good-quality whole-milk ricotta from an Italian deli or specialty food store. The upgrade is worth it here.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
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.
GRILLED ZUCCHINI WITH TOMATOES AND MINT
Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.
Provided by VirginiaWillis
Categories Grilled Zucchini
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill to high heat and lightly oil grate.
- Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
- Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
- Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg
THREE CHEESE STUFFED ZUCCHINI BLOSSOMS
This is a good way to use the male blossoms from your zucchini plants. Very good, and very cheesy! You can add more herbs to taste...
Provided by gingerkitten D
Categories Vegetable
Time 30m
Yield 2-6 serving(s)
Number Of Ingredients 12
Steps:
- Remove pistils from the blossoms, but leave the stems intact.
- Make a paste with the garlic and the salt and put in a bowl with the three cheeses, herbs, and pepper.
- Carefully open the petals of each blossom and stuff about 1 tbsp of the mixture into the base.
- Twist the petals together to seal.
- Finish stuffing all blossoms.
- Dip the blossoms 1 at a time into the beaten egg.
- Coat each blossom with flour.
- In a medium skillet, add enough light olive oil to cover by 1/2 inch.
- Fry the blossoms 3 or 4 at a time, turning occasionally over medium heat until golden brown, Drain on paper towels.
Nutrition Facts : Calories 350.3, Fat 24.8, SaturatedFat 14.6, Cholesterol 185.9, Sodium 874.6, Carbohydrate 5, Fiber 0.1, Sugar 0.8, Protein 26.4
LIGHTER STUFFED ZUCCHINI BLOSSOMS
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.
Provided by lyllyth
Categories Appetizers and Snacks Cheese
Time 45m
Yield 3
Number Of Ingredients 12
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.
Nutrition Facts : Calories 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, Sodium 1079.8 mg, Sugar 5.4 g
ZUCCHINI NOODLE SALAD WITH BUTTERMILK DRESSING
Zucchini and olives are tossed with a creamy buttermilk dressing in this easy salad recipe.
Provided by VirginiaWillis
Categories Zucchini Salad
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 5.4 g, Cholesterol 3.2 mg, Fat 8 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 318.1 mg
More about "zucchini blossoms stuffed with tuna recipes"
TUNA STUFFED ZUCCHINI BOATS - COOKING MY DREAMS
From cookingmydreams.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 212 per serving
- Cut the zucchini in half lengthwise, then scoop out the flesh with a teaspoon or a tablespoon, depending on the zucchini size. Leave the shell at least 6-7 mm (1/4") thick, even more, if it's a very large zucchini. Keep about 1/3 of the zucchini flesh aside.
- Sprinkle the zucchini shell with salt and place it cut side down on a paper towel for a few minutes to remove the excess water.
- Meanwhile, prepare the stuffing. In a bowl, mix the canned tuna with the 1/3 of zucchini flesh you set aside, chopped finely.
TUNA STUFFED ZUCCHINI BOATS RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
4.5/5 (2)Total Time 1 hrCategory Main DishCalories 396 per serving
- Cut zucchini in half, hollow out then again cut in half lengthwise, chop up 3/4 cup of the zucchini pulp and set aside.
- In a medium bowl add pulp, tuna, bread crumbs, mozzarella, egg (slightly beaten), parmesan cheese, olive oil and salt, mix together.
- Line a large cookie sheet with waxed paper. Fill the zucchini boats with the filling and place on the waxed lined cookie sheet. Drizzle with a little olive oil (approximately 1 tablespoon (13 grams)) and bake in pre-heated oven for about 30 minutes. Serve immediately. Enjoy!
HOW TO MAKE TUNA MELT STUFFED ZUCCHINI - DELISH
From delish.com
TUNA STUFFED ZUCCHINI BOATS WITH RAISINS - RECIPES FROM …
From recipesfromitaly.com
STUFFED ZUCCHINI BLOSSOMS — GREEK-RECIPE-COM
From greek-recipe.com
QUICK AND EASY RECIPES FOR ZUCCHINI BLOSSOMS (FLOWERS)
From thespruceeats.com
6 WAYS TO COOK WITH ZUCCHINI BLOSSOMS | FOOD & WINE
From foodandwine.com
STUFFED ZUCCHINI BLOSSOMS RECIPE | BON APPéTIT
From bonappetit.com
STUFFED ZUCCHINI BLOSSOMS AN ITALIAN CLASSIC - CHEF DENNIS
From askchefdennis.com
21 ZUCCHINI FLOWER RECIPES TO MAKE THE MOST OF SPRING
From gourmettraveller.com.au
NICOISE-STYLE STUFFED ZUCCHINI BLOSSOMS - RICARDO
From ricardocuisine.com
Servings 4Total Time 1 hrCategory AppetizersCalories 180 per serving
- In a saucepan, soften the onion and garlic in the oil. Add the tomatoes. Bring to a boil and simmer for about 15 minutes. In the blender, purée until smooth. Season with salt and pepper.
- In a saucepan, gently sauté the onion, bell pepper, and zucchini in the oil for about 10 minutes. Season with salt and pepper. Add the wine, tuna, and olives. Reduce until almost dry. Adjust the seasoning.
- Spoon the hot tomato sauce in eight individual gratin dishes. Add the stuffed zucchini blossoms. Add the olives, bocconcini, and tomatoes, cut side down, around the flowers. Cook the under broiler for 3 to 4 minutes or until the cheese has softened.
CRISPY ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE AND CHIVES
From honestcooking.com
STUFFED ZUCCHINI BLOSSOMS WITH RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRIED SQUASH BLOSSOMS AND ZUCCHINI BLOSSOMS RECIPE - CHRISTINA'S …
From christinascucina.com
STUFFED ZUCCHINI FLOWERS RECIPE SQUASH BLOSSOMS - WHITE ON RICE …
From whiteonricecouple.com
STUFFED ZUCCHINI BLOSSOMS RECIPE - FRANK RUTA | FOOD & WINE
From foodandwine.com
ZUCCHINI STUFFED WITH TUNA RECIPE - COOK.ME RECIPES
From cook.me
BEST ZUCCHINI BLOSSOMS STUFFED WITH WOODLAND MUSHROOMS …
From foodnetwork.ca
TUNA AND VEGGIE STUFFED ZUCCHINI BOATS | THE BLOND COOK
From theblondcook.com
BAKED STUFFED ZUCCHINI BLOSSOMS - MANGIA BEDDA
From mangiabedda.com
VEGETABLE-STUFFED ZUCCHINI BLOSSOMS | RICARDO
From ricardocuisine.com
ITALIAN STUFFED ZUCCHINI FLOWERS - SAVORING ITALY
From savoringitaly.com
3 WAYS TO STUFF ZUCCHINI BLOSSOMS — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
STUFFED ZUCCHINI BLOSSOMS (KOLOKYTHANTHOI YEMISTOI) - OLIVE
From oliveandmango.com
FRIED ZUCCHINI BLOSSOMS STUFFED WITH BASIL RICOTTA
From abeautifulplate.com
ZUCCHINI STUFFED WITH TUNA
From maytibot.enciclopedia-juridica.com
MOUTH WATERING ZUCCHINI STUFFED WITH TUNA (RECIPE) - DIYS.COM
From diys.com
ZUCCHINI BLOSSOMS STUFFED WITH FETA CHEESE AND YOGURT
From tetisflakes.com
STUFFED ZUCCHINI BLOSSOMS - BLYTHES BLOG
From blythesblog.com
10 BEST TUNA ZUCCHINI RECIPES | YUMMLY
From yummly.com
STUFFED ZUCCHINI BLOSSOMS - MY STUDIO KITCHEN
From mystudiokitchen.com
5 MINUTE TO MAKE, FETA-STUFFED, FRIED ZUCCHINI BLOSSOMS
From realgreekrecipes.com
LEARN HOW TO MAKE GREEK STUFFED ZUCCHINI BLOSSOMS!
From katerinaskouzina.com
GREEK STUFFED SQUASH BLOSSOMS - THE GREEK FOODIE
From thegreekfoodie.com
SAUTéED COURGETTE FLOWERS STUFFED WITH HERBED RICOTTA CHEESE
From eatsomethingsexy.com
LIGURIAN-STYLE STUFFED ZUCCHINI - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
ZUCCHINI STUFFED WITH TUNA RECIPE | OREEGANO
From oreegano.com
TUNA STUFFED ZUCCHINI BOATS - UPSTATE RAMBLINGS
From upstateramblings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love