Stuffed Zucchini Blossoms with Heirloom Tomato Sala

Name: Stuffed Zucchini Blossoms with Heirloom Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh mozzarella, patted dry and cubed; 1/4 cup grated Parmesan; 1/4 cup chiffonade basil leaves; 8 zucchini flowers; 3 to 4 heirloom tomatoes, cut into wedges (use different sizes and colors); 3 to 4 scallions, sliced super thin on the bias; Kosher salt; Red wine vinegar; High quality extra-virgin olive oil; 1 cup all-purpose flour; 1/2 to 3/4 cup white wine; Peanut oil or vegetable oil, for frying

Servings: persons

1/2 pound fresh mozzarella, patted dry and cubed
1/4 cup grated Parmesan
1/4 cup chiffonade basil leaves
8 zucchini flowers
3 to 4 heirloom tomatoes, cut into wedges (use different sizes and colors)
3 to 4 scallions, sliced super thin on the bias
Kosher salt
Red wine vinegar
High quality extra-virgin olive oil
1 cup all-purpose flour
1/2 to 3/4 cup white wine
Peanut oil or vegetable oil, for frying

1
In a medium bowl, toss together the mozzarella, Parmesan and 2 tablespoons of the basil chiffonade.
2
Gently stick your finger inside the flower all the way to the base where the flower meets the stem and carefully break off the stamen.
3
When doing this be careful not to rip through the flower.
4
Squeeze 2 tablespoons of the mozzarella mixture into an oblong shape and gently stuff it into each flower.
5
Squeeze the flower around the cheese to close.
6
Reserve.
7
Toss the tomatoes together with the scallions and remaining basil in a large bowl.
8
Sprinkle with salt and add a drizzle of red wine vinegar and extra-virgin olive oil.
9
Taste to make sure it is delicious and adjust seasoning, if needed.
10
In a small bowl, combine the flour and 1/2 cup of white wine.
11
Mix until it becomes a loose batter adding more white wine, if necessary.
12
Add peanut oil to a saucepan until it reaches a depth of 1-inch.
13
Heat the oil over medium-high heat.
14
Test the oil by dropping a couple of beads of the batter into it.
15
When they float instantly the oil is ready.
16
If the oil begins to smoke, it is too hot.
17
Set up a paper towel drying situation before frying the flowers.
18
Dip the flowers, 1 at time, into the batter and carefully drop them into the oil.
19
Fry on both sides until they are golden brown, about 3 to 4 minutes.
20
Remove the flowers from the oil, drain on paper towels and sprinkle with salt.
21
Continue with the remaining flowers.
22
Arrange the tomato salad on 4 salad plates and top each plate with 2 flowers.
23
What a delicious flower!

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound fresh mozzarella, patted dry and cubed, 1/4 cup grated Parmesan, 1/4 cup chiffonade basil leaves, 8 zucchini flowers, and more.

Yes, Stuffed Zucchini Blossoms with Heirloom Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Stuffed Zucchini Blossoms with Heirloom Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions