ZUCCHINI BLOSSOMS STUFFED WITH TUNA
Provided by Craig Claiborne
Categories appetizer
Time 25m
Yield 12 blossoms or 6 servings
Number Of Ingredients 10
Steps:
- Drain tuna and put into container of food processor or electric blender. Add yogurt, horseradish and mayonnaise and blend to fine paste.
- Open zucchini blossoms (make sure yours have not been sprayed with insecticide) and fill with paste. Tie ends of petals at top as if tying a bandana.
- Beat egg yolk until light and golden.
- Beat whites until moderately stiff. Fold into yolk along with beer.
- Dredge stuffed blossoms in flour, then dip to coat well with batter.
- Heat oil to depth of 1/2 inch in heavy skillet. Add batter-coated blossoms a few at a time. When batter has set on bottom carefully turn blossoms and cook until nicely brown all over.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 2 grams, TransFat 0 grams
STUFFED ZUCCHINI BLOSSOMS
For a beautiful summery treat, it's hard to top delicate zucchini flowers stuffed with a creamy filling and then lightly fried until crisp and golden. Try to find a good-quality whole-milk ricotta from an Italian deli or specialty food store. The upgrade is worth it here.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
- For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
- Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
- Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
- For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
- When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
- Serve warm with marinara for dipping.
TUNA-STUFFED ZUCCHINI
Easy and fairly quick to make. Tuna and zucchini go great together!
Provided by G.R.
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
- Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
- Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 1 g, Sodium 209.1 mg, Sugar 3.9 g
STUFFED ZUCCHINI BLOSSOMS
Use less flowers for more filled flowers, use more flowers for lightly filled flowers. From mediterrasiancooking.com
Provided by ThatSouthernBelle
Categories Lunch/Snacks
Time 1h
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Soak the sun dried tomatoes in a small cup of hot water for 30 minutes. Remove from the water and roughly chop.
- Place tomatoes and lemon juice a bit at a time in a food processor with the goat cheese, pulsing until well blended and the flavor is satisfactory to you.
- Combine the flour with a few good shakes of salt and pepper and blend well.
- Pour out some of the flour mixture onto a clean dry plate.
- Gently rinse and dry the zucchini blossoms, removing the stamens and pistils carefully (You may find that using tweezers helps, otherwise just be patient).
- Spread petals slightly and spoon a small amount of filling mixture into each blossom, or squeeze from a plastic bag with a corner snipped off if it is easier for you to fill it that way.
- Leave enough room at the top of each blossom to twist it closed.
- Once blossoms are filled and sealed, dip each flower into beaten egg and roll gently in the flour mixture until lightly coated (If you find you've made too much filling, just save it to toss with pasta or spread on bread or crackers).
- Add a couple of tablespoons of olive oil to a large pan to heat (medium high).
- When the oil is hot enough, carefully place blossoms in the oil a few at a time with a slotted spoon, turning until each is golden and just lightly crispy.
- Drain on paper towels and serve. Enjoy!
Nutrition Facts : Calories 32.5, Fat 1.7, SaturatedFat 1.2, Cholesterol 4.5, Sodium 33.5, Carbohydrate 2.6, Fiber 0.1, Sugar 0.2, Protein 1.6
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