Stuffed & Baked Zucchini Blossoms
In this recipe, you bake the zucchini blossoms. However, you can pan fry them as well!
- 1 package of Satur Farms zucchini blossoms (contains 8 pieces)
- ¼ cup Ricotta Cheese
- ¼ cup Shredded Mozzarella Cheese
- 2 tsp Grated Parmesan Cheese
- Fresh Parsley (to taste)
- Fresh Basil (to taste)
- 1 Cup Panko Breadcrumbs
- ½ Cup Italian Seasoned Breadcrumbs
- 2 Eggs
- Salt & Pepper (to taste)
- Garlic Powder (to taste)
- Onion Powder (to taste)
- Olive Oil
- Marinara Sauce (for serving/dipping)
- Preheat the oven to 400 degrees.
- Clean out the zucchini blossoms by removing the pistil in the middle. It is okay if they break a little bit. The filling and breadcrumbs will help keep them together.
- Wet a paper towel and wipe down the zucchini blossoms. They are very delicate so it is best to not put them under running water.
- While the blossoms dry off and the oven preheats, make the filling. Chop up the basil and parsley and put in a bowl with all of the cheeses as well. Mix well and season to your liking.
- Fill the zucchini blossoms by taking a teaspoon of the cheese/herb mixture and placing it into the flower. Do not be afraid to get dirty! It is helpful to use your fingers to pack it in. If you have filling left over, add more to each blossom.
- Beat 2 eggs in a bowl.
- Mix the panko breadcrumbs with the seasoned breadcrumbs in another bowl.
- Coat the blossoms in the egg and then in the breadcrumbs. Place them on a baking sheet lined with parchment paper.
- Once all of the blossoms are on the baking sheet, lightly coat them with olive oil. I like to put my olive oil in a spray bottle and spray the blossoms so that they are all coated evenly. If you do not have a spray bottle, you can also just dab it on with a brush or paper towel. You can also use cooking spray.
- Bake the zucchini blossoms for about 20 minutes or until they are crispy and browned.
- Serve with your favorite marinara sauce or any other sauce that you like for dipping!