Baked Cheese Stuffed Zucchini Blossoms with Baby Zucchini Recipe


Baked Stuffed Zucchini Blossoms with Baby Zucchini

I got these Great Baby Zucchini with attached Blossoms at the Pinnacle Peak Farmer’s Market. I thought I should stuff the blossoms so I did. Some things you do have to fry but if I can avoid frying I avoid frying because I prefer my empty fat calories from Cheese, Ice Cream, Chocolate, Bread and Alcohol..(usually wine)…….Often….. Often..or VERY OFTEN…. Fried from the oven can actually taste better than foods that are actually fried. My Oven Fried Turkey Wings and Oven Fried French Fries can actually compete with the real thing….How many times has something fried that you ate leaves grease in your mouth? ¬†Doesn’t something fried taste like fish sometimes? ¬†Often something fried just taste like old grease. … Well any who….I’ve come up with an unique breading recipe that actually does come out like a fried crispy coating. Two secrets are to this recipe. One I add Dijon Mustard to the egg because it makes the coating stick together great and it adds a nice flavor. The other secret is that I use Whole Wheat Panko. It works like magic for a crisp baked coating. I note that you will have a little extra Flour, Egg and Panko left over. But I think it will be too difficult to work with less. I used the leftover to make 8 small baked onion rings.

Ingredients for about 2 servings

6 baby zucchini with blossoms attached

2 oz. feta cheese – (it must be the fresh style that’s creamy mild and less salt style with-out tang) – or substitute goat cheese

1/2 cup flour

1 teaspoon sweet paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon course sea salt

1/4 teaspoon fresh ground black pepper

2 L eggs – beaten

1 Tablespoon Dijon mustard

1 cup whole wheat panko

non stick spray – canola or vegetable


Set oven to 350 degrees F.

If you haven’t done so already wash off and carefully blot dry the zucchini.

You need to slit each blossom and remove the small inside with your fingers. Just pull the little thing out.

Get your 2 oz. block of feta and cut into 6 pieces. Put the biggest piece into the biggest flower. Try to wrap the flower around the cheese as best as you can. The flower wraps around the cheese pretty easy.

Get out three bowls. In one bowl add the flour, paprika, cayenne, course sea salt and black pepper and mix.

In the second bowl add the two beaten eggs and the dijon mustard. Mix well.

In the third bowl goes the whole wheat panko.

Get out a baking sheet and line it with Quilon or parchment paper.

Start by dipping the largest blossom into the flour. Make sure the blossom is coated all over with flower.

Then take the flour coated blossom into the egg mixture and coat the blossom well with egg.

Now the egg coated blossom goes into the panko mixture and make sure the blossom is well coated with panko.

Rest each stuffed blossom with zucchini on a lined sheet tray. LIGHTLY spray the zucchini with non stick spray.

They go in a 350 degree F oven for 30 minutes and then after 30 minutes carefully turn them over and the zucchini only need about 15 minutes more on the other side.

Lightly add fresh ground sea salt and black pepper to the non breaded part of the zucchini when you remove them from the oven.

Baked Stuffed Zucchini Blossoms & Baby Zucchini

You might want small sides of marinara sauce for dipping.

Fun appetizer or side dish.

The Forking Truth



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