So guess who didn’t realize why zucchini blossoms are such a delicacy?
Or more specifically, guess who didn’t realize that by plucking the blossom, I would be sacrificing the actual zucchini?
Yup. Not my brightest moment. I was plucking those blossoms away with no idea that I was killing innocent zucchini.
So after this little ‘discovery,’ the pressure was on to do something AMAZING with the stupid blossoms. I wasn’t impressed with the recipes I saw. Most resulted in deep frying the zucchini blossom which is pretty much against the Badger Girl/Manatee rules of the house. We’re not perfect but we don’t deep fry. It’s just not done here.
I was interested in the idea of stuffing the blossoms with cheese as suggested by April in my last plea for help with the blossoms. I didn’t want to buy any ingredients for this recipe, so I was left with what I had in the fridge/pantry and what I had in my little garden. In terms of cheese, here is what I had to work with:
- Cream cheese
- Goat cheese (my favorite)
- Fat free ricotta (Manatee’s favorite)
- Shredded Parmesan
After the Roasted Chickan a la Mexicana, I was still looking for punch-in-your-mouth flavor so I decided that I would include crushed red pepper with the fresh chives and basil. I also wanted the crispy texture for the outside so I decided to bake them coated in Panko breadcrumbs. Here is the recipe:
Healthy Indulgence: Cheese Stuffed Zucchini Blossoms
1/2 cup fat-free Ricotta cheese
2 oz. cream cheese
3 oz. goat cheese
1 1/2 Tbsp. crushed red pepper
1 tsp salt
1 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh chives
1/4 cup shredded parmesan cheese
- Mix together. Use a fork to mash goat and cream cheese.
How to Stuff Blossoms
- Remove stamen. Gently wash and pat dry.
- Open petals and place 1 tsp of filling into blossom.
- Twist petals to close.
Breading Zucchini Blossoms
- Spray a baking pan with olive oil spray.
- Whisk two egg whites.
- Mix Panko bread crumbs (roughly 1 cup) with Italian Seasoning (roughly 1-2 Tbsp of Italian seasoning).
- Dip stuffed blossom into egg white and then into bread crumbs. Using your fingers, pat the crumbs onto the blossom.
- Place in pan and repeat.
Baking Zucchini Blossoms
- Pre-heat oven to 350.
- Once pre-heated, bake blossoms for ten minutes. Flip and bake an addition 5 minutes. When cheese starts oozing out, remove.
We decided to be fancy and placed the blossoms on a bed of spinach with a drizzle of my favorite Dijon vinaigrette.
RECIPE REVIEW: We literally ate the cheese filling with a spoon. It was really that good. It had a nice punch from the red pepper and the cheeses blended well together.
Even though Manatee kept referring to the blossoms as ‘zucchini fetuses,’ it was a very enjoyable appetizer. Are the blossoms really all that? They are really easy to stuff, have a nice texture and held together well. All that said, I really like zucchini so I’m not sure how quickly I would pluck the blossoms again.
I have a feeling the filling will reappear in future recipes. It would be great on toasted bread, in a mushroom cap or as a cracker spread.