Whole30 Stuffed Zucchini Flowers
Delight your taste buds with these elegant and nutritious Whole30 Stuffed Zucchini Flowers, a perfect dish for healthy eaters and food enthusiasts alike. This recipe features delicate zucchini blossoms filled with a savory mixture of ground chicken or turkey, finely chopped vegetables, and fragrant herbs like parsley and basil. Almond flour and a beaten egg bind the filling together, creating a tender texture that's sure to impress. Lightly sautéed in olive oil until golden, these stuffed flowers are a celebration of seasonal freshness and wholesome ingredients. Serve them warm with a squeeze of bright lemon to elevate the flavors even further. Gluten-free, dairy-free, and packed with protein, this dish is perfect for those following a Whole30 plan or anyone looking to enjoy a creative twist on classic stuffed zucchini flowers.
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Recipe Information
Ingredients
- 12 pieces Zucchini flowers
- 250 grams Ground chicken or turkey (or compliant ground meat of choice)
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 0.25 cup Carrot, finely grated
- 0.25 cup Zucchini (the insides from the flowers if removed), finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh basil, chopped
- 2 tablespoons Almond flour
- 1 large Egg, beaten
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 pieces Lemon wedges (for serving)
Instructions
Carefully clean the zucchini flowers by gently rinsing them under cool water and patting them dry with a kitchen towel. Remove the pistil or stamen from inside the flowers if present, being careful not to tear the petals.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, garlic, carrot, and chopped zucchini (if available) and sauté for 3-4 minutes until softened.
Add the ground chicken (or compliant ground meat of choice) to the skillet and cook until brown, using a spatula to break it into small pieces. Season with salt and black pepper, then remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked meat and vegetable mixture with parsley, basil, almond flour, and the beaten egg. Mix well until all ingredients are evenly incorporated.
Using clean hands or a small spoon, gently stuff each zucchini flower with the meat mixture. Be careful not to overstuff. Once filled, twist the petals gently to seal the filling inside.
In the same skillet (or a clean one), heat the remaining 1 tablespoon of olive oil over medium heat. Place the stuffed zucchini flowers in the pan and cook for about 2-3 minutes on each side, or until the flowers are tender and lightly browned.
Serve warm, garnished with fresh parsley or basil if desired, and with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 398 mg | 132% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 15.8 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 282 mg | 22% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1802 mg | 38% | |
*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.
