Did you know that the flowers that grow on the zucchini plant are not only edible, but delicious. They offer a delicate flavor and are ideal for stuffing. These flowers are a garden masterpiece, and often underutilized because so little is known about them. This easy air fried stuffed zucchini flowers recipe allows you to enjoy this delicious delicacy, but with lightened-up ingredients and a cooking method that doesn't use oil.
Course appetizer
Cuisine Italian
Keyword squash blossoms, zucchini flowers
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 12
Calories 32kcal
Author Steph
Equipment
air fryer
Ingredients
12zucchini flowers
½cuppart skim ricotta
¼cupfat free mozzarella
1teaspoonpecorino Romano cheeseor parmesan cheese
2tablespoonsbasilfresh, chopped
2tablespoonsparsleyfresh, chopped
⅓cupegg whites
¼cupall purpose flour
kosher salt and black pepper
olive oil spray
Instructions
Gently rinse the zucchini flowers under cold water.
Remove the stem and the bud from the inside of each flower, and set aside.
In a bowl, combine the ricotta, mozzarella, pecorino Romano, a pinch of salt, a pinch of pepper, and the fresh herbs.
Stuff the inside of each blossom with a heaping teaspoon of the mixture.
Press and twist the petals of the flower together to form seal.
Prep all of the flowers.
Add the flour to a shallow dish with a pinch of salt and pepper.
Dip the blossoms into the egg whites and then into the flour, toss to coat.
Spray the bottom of an air fryer with olive oil spray and place the blossoms in, then spray the tops.
Air fry at 370 for about 12 minutes, flipping halfway (delicately) and spaying again.