Low Carb Stuffed Zucchini Flowers
Delight your taste buds with these elegant Low Carb Stuffed Zucchini Flowers, a light and flavorful appetizer that's perfect for any occasion. Tender zucchini flowers are delicately filled with a creamy ricotta, Parmesan, and herb mixture, then lightly coated in almond flour for a crispy, golden finish—all without the carbs! This easy-to-follow recipe combines the savory richness of cheese with the fresh, aromatic notes of basil and parsley, making it a guilt-free gourmet treat. Perfectly baked instead of fried, these stuffed blossoms are ideal for those seeking a gluten-free, low-carb, and keto-friendly dish that doesn’t compromise on taste. Serve them as an impressive starter or enjoy them as a unique side dish to elevate your next meal!
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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
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
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.
Step 3
In a medium bowl, mix the ricotta cheese, Parmesan cheese, chopped basil, parsley, minced garlic, salt, and black pepper until well combined.
Step 4
Transfer the cheese mixture to a piping bag or a resealable plastic bag with the tip cut off for easy filling.
Step 5
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.
Step 6
In a small bowl, whisk the egg. Place the almond flour in a shallow dish.
Step 7
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.
Step 8
Drizzle the stuffed and coated zucchini flowers with olive oil.
Step 9
Bake in the preheated oven for 12-15 minutes, or until the flowers turn golden and slightly crispy.
Step 10
Remove from the oven and let cool for a few minutes before serving. Enjoy as a low-carb appetizer or side dish!
Nutrition Facts
| Serving size | (629.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 980.7 |
| Total Fat 79.9g | 0% |
| Saturated Fat 27.7g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 390.3mg | 0% |
| Sodium 1887.9mg | 0% |
| Total Carbohydrate 30.1g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 6.9g | |
| Protein 50.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 1433.1mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 917.5mg | 0% |
Source of Calories