Stuffed and Breaded Zucchini Flowers. Baked or air-fried.

Today I want to offer you a delicious, easy, and economical dish, with an eye on health.

In fact, I will not fry them, but we will bake them in a convection oven or air fryer.

The filling will be different from the usual, we will prepare a very economical stuffing accessible to everyone’s budget.

This tasty dish represents an appetizer, or a second course but also a finger food, to present among the snacks of an aperitif dinner.

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Cost: Very economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

508.75 Kcal

calories per serving

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Energy 508.75 (Kcal)
Carbohydrates 55.88 (g) of which sugars 4.65 (g)
Proteins 21.03 (g)
Fat 22.44 (g) of which saturated 4.23 (g)of which unsaturated 4.72 (g)
Fibers 3.38 (g)
Sodium 645.00 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

16 zucchini flowers
1 cup breadcrumbs (seasoned Sicilian-style, see recipe)
3.5 oz smoked provola
2 eggs
1 cup breadcrumbs (seasoned Sicilian-style as per recipe)
as needed extra virgin olive oil
2 eggs

An eye on health

Tools

What we need to make

1 Knife
2 Bowls
1 Baking tray

Steps

Let’s go to the kitchen

Prepare in 2 different bowls the Sicilian-style seasoned breadcrumbs, click here for the recipe. I preferred a coarse grain of breadcrumbs.
Take care of cleaning the flowers: Carefully remove the pistil and sepals. Check well that there are no insects inside, then rinse them under running water and lay them on a towel.
In the first bowl combine 2 eggs and diced provola, mix.
Using a teaspoon, fill the flowers one by one and finally wrap the tips of the petals on themselves to close them.
Now let’s move on to the breading: in a plate, beat the other 2 eggs, and dip the flowers one by one first in the egg and then
in the second bowl with the Sicilian-style seasoned breadcrumbs.
Line a baking sheet with parchment paper and place the flowers.
Preheat the oven to 356°F (180°C) convection, and once it reaches temperature, bake the flowers for about 15 minutes.
If instead, you want to cook them in the air fryer, adjust according to your appliance’s instructions.
Third and last chance, if you really can’t do without frying, you can also fry them.
Serve the Stuffed and Breaded Zucchini Flowers hot and gooey.