Gluten-Free Stuffed Zucchini Flowers

Delight your taste buds with these Gluten-Free Stuffed Zucchini Flowers, the perfect appetizer for any gathering or a light and crispy treat to enjoy at home. This recipe transforms delicate zucchini flowers into a golden, crunchy delight filled with a creamy ricotta and herbs mixture, complemented by the zest of fresh lemon for a burst of flavor. Coated in a gluten-free breading and fried to perfection, these flowers offer a satisfying crunch while remaining light and airy thanks to a sparkling water batter. Easy to prepare in under 40 minutes, these stuffed zucchini flowers cater to gluten-free dietary needs without compromising on taste or texture. Serve them hot with a squeeze of lemon or your favorite dipping sauce for an elegant, irresistible dish everyone will adore.

Nutriscore Rating: 51/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 pieces Fresh zucchini flowers
• 1 cup Ricotta cheese
• 0.25 cup Grated Parmesan cheese
• 1 tablespoon Fresh basil, finely chopped
• 1 tablespoon Fresh parsley, finely chopped
• 1 teaspoon Zest of one lemon
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Gluten-free all-purpose flour
• 0.5 cup Sparkling water, chilled
• 1 piece Egg, lightly beaten
• 0.5 cup Gluten-free bread crumbs
• 2 cups Vegetable oil (for frying)

Directions

Step 1

Gently clean the zucchini flowers by removing dirt with a soft brush or damp paper towel. Remove the pistil inside carefully to avoid damaging the flower.

Step 2

In a medium bowl, combine ricotta cheese, Parmesan cheese, chopped basil, chopped parsley, lemon zest, salt, and black pepper. Mix until smooth and well-blended.

Step 3

Using a small spoon or a piping bag, carefully stuff each zucchini flower with the cheese mixture. Do not overstuff; twist the petals at the top to seal them gently.

Step 4

Prepare the batter by whisking together the gluten-free all-purpose flour and sparkling water in a bowl. The batter should be smooth and slightly runny.

Step 5

In another shallow bowl, lightly beat the egg. In a separate bowl, place the gluten-free bread crumbs.

Step 6

Heat the vegetable oil in a heavy-bottomed skillet or frying pan over medium heat until it reaches 350°F (175°C).

Step 7

Dip each stuffed zucchini flower into the beaten egg, then coat it with the gluten-free bread crumbs. Finally, carefully dip it into the gluten-free batter to coat evenly.

Step 8

Gently place the battered zucchini flower into the hot oil, frying in small batches to avoid overcrowding the pan. Fry each flower for 2–3 minutes per side, or until golden brown and crispy.

Step 9

Using a slotted spoon, remove the fried zucchini flowers and place them on a plate lined with paper towels to drain excess oil.

Step 10

Serve the stuffed zucchini flowers immediately while hot and crispy. Enjoy as an appetizer or light snack with your favorite dipping sauce or a simple squeeze of lemon.

Nutrition Facts

Serving size	(1159.8g)

Amount per serving	% Daily Value*
Calories	5234.6

Total Fat 516.4g	0%
Saturated Fat 91.8g	0%
Polyunsaturated Fat g
Cholesterol 356.8mg	0%
Sodium 2635.5mg	0%
Total Carbohydrate 159.0g	0%
Dietary Fiber 6.4g	0%
Total Sugars 6.3g
Protein 52.8g	0%

Vitamin D 41IU	0%
Calcium 1381.4mg	0%
Iron 4.9mg	0%
Potassium 620.3mg	0%

*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.

Source of Calories

Fat: 84.6%

Protein: 3.8%

Carbs: 11.6%