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; pepper; 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 full recipe on www.hwcmagazine.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.hwcmagazine.com.

Share this recipe:

Cooking tools:

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
pepper
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)