Whole30 Stuffed Zucchini Flowers

Delight your taste buds with these irresistible Whole30 Stuffed Zucchini Flowers—an elegant yet wholesome dish that’s perfect for summer gatherings or a light, satisfying meal. These delicate zucchini blossoms are carefully filled with a savory mixture of ground chicken or turkey, aromatic garlic and onions, and fresh herbs like parsley and basil, all brought together with a hint of almond flour and a beaten egg for a tender, flavorful filling. Sautéed to golden perfection in olive oil, they offer a melt-in-your-mouth texture with a subtle nutty and herbaceous flavor profile. This gluten-free, dairy-free recipe aligns perfectly with Whole30 guidelines, making it a healthy, crowd-pleasing option. Serve these stuffed beauties with a squeeze of fresh lemon for a bright, zesty finish and watch them disappear from the plate!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve warm, garnished with fresh parsley or basil if desired, and with lemon wedges on the side for a bright, zesty finish.

Nutrition Facts

Serving size	(851.7g)

Amount per serving	% Daily Value*
Calories	949.2

Total Fat 62.3g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 397.5mg	0%
Sodium 1501.0mg	0%
Total Carbohydrate 34.6g	0%
Dietary Fiber 9.5g	0%
Total Sugars 15.8g
Protein 64.9g	0%

Vitamin D 40IU	0%
Calcium 281.9mg	0%
Iron 6.6mg	0%
Potassium 1802.2mg	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: 58.5%

Protein: 27.1%

Carbs: 14.4%