Low Carb Stuffed Zucchini Flowers
Delight in the elegance of Low Carb Stuffed Zucchini Flowers, a sophisticated yet simple recipe perfect for an appetizer or light side dish. These delicate zucchini blossoms are carefully filled with a creamy blend of ricotta, Parmesan, fresh basil, parsley, and fragrant garlic, offering an explosion of flavor in every bite. Coated in almond flour for a gluten-free crunch and baked to golden perfection, this low-carb dish is a healthier twist on a classic favorite. With minimal prep time and a beautiful presentation, these stuffed zucchini flowers are a show-stopping addition to your table, ideal for impressing guests or savoring a special meal at home. Perfect for keto enthusiasts and those seeking a refined, fresh culinary experience!
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Recipe Information
Ingredients
- 12 pieces Zucchini flowers
- 1 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh basil, chopped
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Garlic, minced
- 0.25 cup Almond flour
- 1 large Egg
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Gently clean the zucchini flowers by brushing off any dirt and removing the small stem or stamen inside. Be careful not to tear the petals.
In a medium bowl, mix the ricotta cheese, Parmesan cheese, chopped basil, parsley, minced garlic, salt, and black pepper until well combined.
Transfer the cheese mixture to a piping bag or a resealable plastic bag with the tip cut off for easy filling.
Carefully open each zucchini flower and pipe about 1-2 teaspoons of the cheese filling into the center. Twist the petals gently at the top to seal.
In a small bowl, whisk the egg. Place the almond flour in a shallow dish.
Gently dip each stuffed zucchini flower into the egg, letting the excess drip off, then coat with almond flour. Place them on the prepared baking sheet.
Drizzle the stuffed and coated zucchini flowers with olive oil.
Bake in the preheated oven for 12-15 minutes, or until the flowers turn golden and slightly crispy.
Remove from the oven and let cool for a few minutes before serving. Enjoy as a low-carb appetizer or side dish!
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.9 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1433 mg | 110% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 918 mg | 20% | |
*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.
