This recipe was born from the need to consume some expiring eggs and not-so-fresh zucchinis, but also from the desire to prepare something tasty and light! If, like me, you are looking for a dish that meets at least one of these two needs, then you absolutely must try these delicious and eye-catching zucchini baskets! They are quite easy to make, you’ll just need the usual muffin molds and you’re set! They will be perfect as an informal outdoor appetizer or as finger food served in a buffet during the aperitif! They can be enjoyed both warm and cold, so they are perfect from spring through all summer! Additionally, they are also gluten-free because they are made with corn flour, the fine type mind you, not the fioretto type to be clear! So, in short, you will satisfy even those who are gluten intolerant with just a few simple moves! Which isn’t bad, don’t you think? These baskets will host a soft and velvety salmon and aromatic herbs mousse inside, giving the whole dish that touch of freshness and deliciousness that will surprise your guests! The quantities are enough for about five baskets, so for a buffet, I recommend doubling or even tripling the doses depending on your needs! You can also vary the filling by replacing the salmon with mortadella and chopped pistachio. Delightful, bite after bite!
If you love focusing on easy-to-make appetizers, take a look at these other ideas as well:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 5 zucchini baskets
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while costing you nothing extra!
- 12 oz zucchini
- 1 egg
- 1.4 oz grated Parmesan cheese
- 3 tablespoons corn flour (or rice flour)
- 1 teaspoon chives
- as needed butter (for greasing the molds)
- 1 pinch salt
- 5.3 oz cream cheese (with herbs)
- 2.8 oz smoked salmon
- as needed aromatic herbs (basil, marjoram, thyme, bay leaf, mint, and rosemary)
- as needed smoked salmon
- mint (fresh)
Tools
- 2 Bowls
- 1 Tea Towel
- 1 Grater
- 1 Mixer
- 1 Spoon
- 1 Mold for muffins
- 1 Piping bag
Steps
Start by washing and trimming the zucchini. I also peeled them, but it is optional. Then grate them, add a pinch of salt, and let them rest for 30 minutes.
After this time, they will have released some vegetable water, so transfer them to a dry and clean tea towel, preferably without using fabric softeners or perfumes.
Squeeze well to eliminate all the residual water.
Transfer to another bowl, then add the egg and a pinch of salt.
Add the chives and the grated Parmesan cheese and mix.
At this point, add the sifted corn flour and mix everything well.
You should obtain a well-homogeneous and compact mixture.
Distribute the zucchini mixture into muffin molds* that have been previously greased and floured, making sure it adheres to the edges with the help of a spoon.
Put in a preheated oven at 375°F for 30 minutes **. The edges of the baskets should be golden brown but not burnt. Remove from the oven and let them cool completely before unmolding.
In the meantime, prepare the salmon mousse. In a food processor or mixer, combine the cream cheese with herbs along with the salmon previously cut into strips. Season with the mix of aromatic herbs and blend repeatedly.
You should obtain a smooth and homogeneous mousse.
Transfer it to a piping bag with a star tip. Once the baskets have cooled, unmold them gently, using the blade of a slightly moist knife, then let them cool and fill them with the salmon mousse and aromatic herbs.
Garnish with additional salmon sliced into strips and rolled to almost form little roses, and mint leaves to taste.
And there you go… the zucchini baskets filled with salmon mousse and aromatic herbs are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉 You can store the baskets in the fridge for 1-2 days. If the days are very hot, you can prepare them the day before to serve them well-chilled the following day.
Tips, notes, variations and suggestions
🟣 * For convenience, I recommend silicone molds, not only will they not need to be greased and floured, but they will come out more easily when unmolding.
🟣** Baking times are indicative, as they vary from oven to oven based on their power, so I always recommend checking during the last minutes of baking to not risk compromising the final result.
FAQ (Frequently Asked Questions)
What other flour can be used for a non-gluten-free version?
As an alternative to corn or rice flour, if you have no particular dietary requirements or those of your guests, you can use all-purpose flour.
