The Best Recipes for Lighter Stuffed Zucchini Blossoms

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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."

Ingredients :

8 zucchini blossoms, divided
8 ounces extra-firm tofu, drained and cut into very small cubes
2 ounces herbed feta cheese, or more to taste
4 green cocktail olives, minced
1 tablespoon bottled minced garlic
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh oregano
1 pinch seasoned salt, or to taste
2 cups whole wheat pastry flour
1 cup egg substitute (such as Egg Beaters®)
2 cups bread crumbs
cooking spray

Instructions :

Prep : 40M	Cook : 3M	Ready in : 45M

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.

Notes :

Use seasoned or plain bread crumbs.
Use other fresh herbs instead of thyme and oregano if desired.
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

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