Lighter Stuffed Zucchini Blossoms recipe
All Recipes Appetizers and Snacks Cheese
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 ½ teaspoons chopped fresh thyme 1 ½ 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
Nutrition Info
- 707.6 caloriescarbohydrate: 102.9 gcholesterol: 14.7 mgfat: 16.6 gfiber: 10.4 gprotein: 39.4 gsaturatedFat: 4.1 gservingSize: -sodium: 1079.8 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Lighter Stuffed Zucchini Blossoms
Directions
-
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.