zucchini blossoms
By Jody
Ingredients
- 10 zucchini blossoms
- 1 cup cooked brown or white rice
- 1 small onion, grated
- 1 clove garlic, crushed
- 1 red or yellow bell pepper, minced
- 6 cremini mushrooms, chopped fine
- 1 large tomato, seeded and diced fine
- 2 tbsp fresh parsley, minced
- 2 tbsp fresh basil or oregano, minced
- 1 tbsp vegan Parmesan substitute, nutritional yeast, or Parmesan cheese
- Enough egg replacer for two eggs (or vegetable oil if you don’t have this), or two eggs
- Breadcrumbs for dredging, approximately 1 cup
- Salt and pepper to taste
- Olive oil for frying
Details
Servings 10
Preparation
Step 1
1.Immerse the blossoms in cold water for at least 10 minutes. Gently pat dry with paper towel or a soft dishcloth.
2.As the blossoms are soaking, fry the onion, garlic, mushrooms, pepper, mushroom and tomato for 5 minutes on medium with a splash of olive oil. Remove from the pan and reserve.
3.In a mixing bowl, add the vegetable mixture to the herbs and “Parmesan.” Mix until just combined, and mash slightly with a fork so the mixture sticks together.
4.Using your fingers, carefully stuff each blossom with approximately one tablespoon of stuffing.
5.Gently close the boom, and then dredge in the oil/egg, then breadcrumbs.
6.Heat enough olive oil in a frying pan or skillet to cover half of the blossom (perhaps 2 centimeters). Set to medium high.
7.Once heated, place the blossoms in the oil, and fry for approximately 3-4 minutes. Gently turn the blossom over after two minutes of frying.
8.With a slotted spoon or spatula, remove the blossoms and place onto a plate padded with paper towel to soak in the excess oil.
9.Serve warm, with a summer salad or as a topping for pasta
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