Stuffed Zucchini Blossoms (Baked & Air Fryer Recipe) - Healthy World Cuisine

Name: Stuffed Zucchini Blossoms (Baked & Air Fryer Recipe) - Healthy World Cuisine
Total time: 40 min
Ingredients: 16 zucchini flowers (or other squash blossoms); 1 cup Panko bread crumbs (( We used gluten-free panko bread crumbs)); 2 teaspoons Dried Basil (dried); Salt and pepper (to taste); 1 cup Ricotta cheese ((to keep vegan exchange with vegan ricotta cheese or mashed firm tofu)); 1/4 cup Parmesan cheese ((to keep vegan exchange with vegan parmesan cheese or nutritional yeast)); 1/3 cup Fresh Basil (fresh chopped (or 1 teaspoon dried ground)); 2 cloves Fresh Garlic (peeled and minced or 1/4 teaspoon dried ground garlic powder); 1 large Egg ((vegan - substitute with 1/3 cup dairy free plain coconut or soy yogurt)); Olive oil spray; Marinara sauce or sun dried tomato sauce (optional for dipping)

www.hwcmagazine.com

Baked Ricotta Stuffed Zucchini Flowers are an Italian appetizer with a crispy crust and a cheesy filling in a delicate zucchini blossom.

View Original

Share this recipe:

Ingredients

16 zucchini flowers (or other squash blossoms)
1 cup Panko bread crumbs (( We used gluten-free panko bread crumbs))
2 teaspoons Dried Basil (dried)
Salt and pepper (to taste)
1 cup Ricotta cheese ((to keep vegan exchange with vegan ricotta cheese or mashed firm tofu))
1/4 cup Parmesan cheese ((to keep vegan exchange with vegan parmesan cheese or nutritional yeast))
1/3 cup Fresh Basil (fresh chopped (or 1 teaspoon dried ground))
2 cloves Fresh Garlic (peeled and minced or 1/4 teaspoon dried ground garlic powder)
1 large Egg ((vegan - substitute with 1/3 cup dairy free plain coconut or soy yogurt))
Olive oil spray
Marinara sauce or sun dried tomato sauce (optional for dipping)