Cheesy Garlic Breaded Stuffed Zucchini Blossoms

These cheesy garlic stuffed zucchini blossoms make an elegant and delicious appetizer or side. The mild zucchini flowers are filled with a savory three cheese blend, breaded in panko and parmesan, and baked until golden and melty. Served with lemon wedges and zesty marinara sauce for dipping, they offer incredible flavor in every crunchy, oozing bite. Making use of fresh zucchini flowers at the peak of season, this recipe brings restaurant quality to your own kitchen.

Ingredients

For 12 zucchini blossoms, you will need:

• 12 fresh zucchini blossoms
• 4 ounces soft cheese like Boursin or goat cheese
• 1/4 cup grated parmesan cheese
• 2 ounces mozzarella, shredded
• 3 cloves garlic, minced
• 1/2 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• Olive oil for frying
• Marinara sauce, for serving

Step-by-Step Instructions

Filling and frying zucchini blossoms is easy:

1. Rinse blossoms and gently pat dry. Carefully open and remove stamen.
2. In a bowl, mix together cheeses, garlic, 1 tbsp parsley, salt and pepper.
3. Gently stuff each blossom with 1-2 tsp filling.
4. In another bowl, combine panko, parmesan, remaining parsley and oregano.
5. Dip each stuffed blossom in panko mixture to lightly coat both sides.
6. Heat 1⁄4 inch oil in skillet over medium heat. Fry 3-4 minutes until golden.
7. Drain on paper towels. Sprinkle with salt. Serve warm.

Choosing Fresh, High Quality Ingredients

Look for the freshest ingredients possible:

Zucchini Blossoms

• Choose freshly picked, unopened blossoms.
• Bright yellow color without brown spots.
• Delicate blossoms, not thick stems.
• Refrigerate in damp paper towel up to 3 days.

Cheeses

• Soft, spreadable cheeses like Boursin or goat cheese.
• Grated parmesan for nutty flavor.
• Shredded mozzarella for stretch.
• Use high quality for best results.

Breading

• Panko breadcrumbs for ultra crispy coating.
• Grated parmesan for added flavor.
• Chopped parsley and oregano complement the cheese.

Quality ingredients mean letting the zucchini blossoms shine!

Preparing the Zucchini Blossoms

To prep the blossoms:

• Rinse under cold water and pat very dry.
• Gently open and remove the stamen inside.
• Try not to tear the delicate petals.
• Stuff each blossom with just 1-2 tsp filling.
• Twist ends to enclose or leave open.
• Stuff right before frying to prevent sogginess.

Take care when prepping the blossoms to keep them intact.

Making the Cheesy Filling

For the tastiest filling:

• Soften cheese first if straight from fridge.
• Mix cheeses together well.
• Stir in minced garlic for aroma and zing.
• Season with salt, pepper, any herbs.
• Just a small amount of filling per blossom.
• Avoid overstuffing or they may tear.

The cheese filling adds savory flavor and enticing gooeyness when baked.

Breading and Frying the Blossoms

For perfectly fried blossoms:

• Dredge stuffed blossoms in flour first if desired.
• Dip in beaten egg, then panko mixture.
• Shake off excess breading.
• Fry at 350°F for 3-4 minutes until golden.
• Don't crowd the pan.
• Drain on paper towels.

Proper frying seals in the filling for the perfect appetizer.

Serving Suggestions

Serve stuffed zucchini blossoms with:

• Marinara or roasted red pepper dipping sauce.
• Lemon or lime wedges.
• Fresh herbs like parsley, basil, or mint.
• A crisp white wine or prosecco.
• Other appetizers like cheese, olives, nuts.
• A fresh garden salad.

The possibilities are endless for rounding out this elegant starter!

Storage and Leftovers

To store and reheat stuffed zucchini blossoms:

• Store at room temperature up to 2 hours.
• Refrigerate up to 24 hours, tightly wrapped.
• Re-fry quickly to re-crisp the coating if needed.
• Or bake at 375°F for a few minutes to reheat.
• Don't microwave, as it makes the breading soggy.

Enjoy any leftovers quickly before the blossoms wilt.

Nutrition Facts

Stuffed zucchini blossoms offer:

• Vitamins A, C, and calcium from cheese.
• Phytonutrients like lutein from zucchini blossoms.
• Antioxidants from fresh herbs.
• Protein for satiety.
• Less calories than many fried appetizers.

Balance with fresh vegetables and herbs for a nourishing appetizer.

Conclusion

Cheesy garlic stuffed zucchini blossoms make for an elegant appetizer or side that truly celebrates peak summer flavor. Stuffing the delicate yellow blossoms with a savory three cheese blend, then breading and frying them creates texture and flavor in every bite. Served with marinara dipping sauce, they are sure to be a hit at your next dinner party or special occasion. Just be prepared to share the recipe when guests start asking how you created such gourmet restaurant-quality morsels at home!

5 Frequently Asked Questions about Zucchini Blossoms

1. Where can you buy zucchini blossoms?

Look for zucchini blossoms at farmer's markets, specialty grocers, or order online during peak summer season.

2. How do you store fresh zucchini blossoms?

Wrap unwashed blossoms loosely in damp paper towels and refrigerate in an open container up to 3 days.

3. Can you eat zucchini blossoms raw?

Yes, zucchini blossoms are edible raw. Remove the stamen first and rinse well before using raw.

4. How long do fried zucchini blossoms last?

Fried zucchini blossoms are best served immediately. Leftovers can be refrigerated up to 24 hours and quickly re-fried or baked to reheat.

5. What do zucchini blossoms taste like?

Zucchini blossoms have a mild, slightly sweet and grassy flavor. Frying or stuffing brings out their delicate taste.