Keto Stuffed Zucchini Flowers
Delight in the elegance of Keto Stuffed Zucchini Flowers, a low-carb twist on a classic delicacy. These delicate blossoms are filled with a luscious mixture of creamy ricotta, grated Parmesan, fragrant fresh basil, and a hint of garlic, perfectly seasoned with salt and pepper. Coated in a crispy blend of almond flour and Parmesan, then pan-fried to golden perfection, this gluten-free appetizer is both sophisticated and satisfying. Ideal for keto-friendly entertaining, these stuffed zucchini flowers are light, flavorful, and ready in just 30 minutes. Serve warm with a sprinkle of extra Parmesan and fresh basil for a beautiful, gourmet touch. Perfect for those seeking a unique, restaurant-quality dish that fits seamlessly into a ketogenic lifestyle!
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Recipe Information
Ingredients
- 12 pieces Zucchini flowers
- 1 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh basil leaves (chopped)
- 1 clove Garlic (minced)
- 2 large Eggs
- 0.5 cup Blanched almond flour
- 0.25 cup Grated Parmesan cheese for coating
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Olive oil
Instructions
Gently inspect the zucchini flowers, removing any insects or debris. Trim the stems, and carefully remove the pistil or stamen inside the flower while keeping the flower intact. Set aside.
In a small bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, minced garlic, salt, and black pepper. Mix until the filling is smooth and well incorporated.
Using a small spoon or piping bag, gently fill each zucchini flower with about 1 to 2 teaspoons of the ricotta mixture. Twist the petals lightly to seal the filling inside.
In one bowl, whisk the eggs until smooth. In a separate shallow bowl, combine the almond flour and the additional Parmesan cheese for coating.
Heat olive oil in a large skillet over medium heat until shimmering.
Dip each stuffed flower into the beaten egg, allowing any excess to drip off. Then coat the flower in the almond flour-Parmesan mixture, ensuring an even coating.
Place the coated flowers into the hot skillet in a single layer. Cook for about 2-3 minutes per side, until golden brown and crispy, turning carefully with tongs.
Transfer the cooked zucchini flowers to a plate lined with paper towels to drain any excess oil.
Serve warm as an appetizer or side dish, optionally garnished with additional grated Parmesan and fresh basil leaves.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.5 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2177 mg | 167% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
