Keto Stuffed Zucchini Flowers

Elevate your appetizer game with these irresistible Keto Stuffed Zucchini Flowers, a low-carb twist on a classic delicacy. This recipe combines the delicate, floral beauty of zucchini blossoms with a creamy ricotta and Parmesan filling, perfectly seasoned with fresh basil and garlic for a burst of flavor in every bite. Coated in a golden, crispy almond flour crust and lightly pan-fried in olive oil, these blossoms are both indulgent and keto-friendly. Ready in just 30 minutes, they're the perfect combination of elegance and simplicity, making them ideal for dinner parties, holiday gatherings, or a quick gourmet treat. Serve them warm with a sprinkle of Parmesan and fresh basil for a show-stopping appetizer or side dish that will leave your guests raving!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In one bowl, whisk the eggs until smooth. In a separate shallow bowl, combine the almond flour and the additional Parmesan cheese for coating.

Step 5

Heat olive oil in a large skillet over medium heat until shimmering.

Step 6

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.

Step 7

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.

Step 8

Transfer the cooked zucchini flowers to a plate lined with paper towels to drain any excess oil.

Step 9

Serve warm as an appetizer or side dish, optionally garnished with additional grated Parmesan and fresh basil leaves.

Nutrition Facts

Serving size	(767.1g)

Amount per serving	% Daily Value*
Calories	1551.9

Total Fat 125.8g	0%
Saturated Fat 42.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 578.5mg	0%
Sodium 2931.0mg	0%
Total Carbohydrate 36.9g	0%
Dietary Fiber 5.9g	0%
Total Sugars 9.5g
Protein 83.8g	0%

Vitamin D 82IU	0%
Calcium 2176.9mg	0%
Iron 5.8mg	0%
Potassium 1330.3mg	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: 70.1%

Protein: 20.8%

Carbs: 9.1%