I love unique recipes with a creative touch, and these Zucchini Blossoms Stuffed with Prawns and Zucchini are really a delight. Delicate yet tantalizing, thanks to the strong flavor of ginger, but don’t use too much or it will overpower the delicate taste of the shellfish. The number of zucchini blossoms you get depends greatly on their size, so it is indicative. Mine weren’t very large. It also depends on the amount of filling you use for each.

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 45 Minutes
Portions: 30/40 zucchini blossoms
Cooking methods: Oven
Cuisine: Italian

Ingredients

9 oz prawns (frozen and blanched prawn tails)
3.5 oz cream cheese
1 cup zucchini
5 oz tomatoes
2 slices ginger
4 pinches fine salt
2 pinches black pepper (ground)
3 tbsps lemon juice
2 tbsps olive oil
40 zucchini blossoms (approximately)
4 eggs
1 cup breadcrumbs (grated)

Preparation

Thaw the prawn tails, and squeeze them slightly to remove excess water.
Marinate them for about 15/20 minutes with lemon juice, two pinches of salt, and a pinch of pepper.
Meanwhile, wash and clean the zucchini and tomato.
Dice them and cook for 10/15 minutes in a pan with a little oil.
Let them cool slightly and chop them into small pieces with a knife.
After the marinating time, place the prawn tails in a colander to drain excess liquid.
Cut them into medium-sized pieces with a knife and place them in a bowl.
At this point, add the zucchini, tomatoes, cream cheese, finely chopped ginger, and season with salt and pepper if needed.
Mix everything well.
Clean the zucchini blossoms well, wash them delicately, pat them dry, and remove the external growths, stalk, and stem.
Place about a tablespoon of filling per zucchini blossom (the amount is indicative and depends on the size of the blossom).
In a bowl, beat the eggs with a pinch of salt.
Dip the stuffed zucchini blossoms in the beaten egg, trying to slightly roll the tip to close them.
Place the breadcrumbs on another plate and coat the blossoms.
Place the zucchini blossoms on a baking tray lined with parchment paper.
Drizzle a bit of oil on top, bake at 356°F for about 20 minutes.

Tips/Advice

The number of zucchini blossoms you get depends greatly on their size, so it is indicative. Mine weren’t very large. It also depends on the amount of filling you use for each.

If you enjoyed the Zucchini Blossoms Stuffed with Prawns and Zucchini, try the other recipes with zucchini blossoms:

Zucchini Blossoms Stuffed with Prosciutto and Bel Paese