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seeking healthy zucchini blossom recipe

r
relizabeth Jul 11, 2007 10:54 AM

I saw very perky zucchini blossoms at the coop yesterday, and will go back today to buy some. However, I just started weight watchers, so I'd rather avoid adding lots of heavy ingredients and frying. Any suggestions?

  1. p
    Procrastibaker Jul 11, 2007 11:18 AM

    Well... this won't exactly help with the frying part. But I stuff mine with a mix of goat cheese (naturally a pretty healthy cheese--add a little milk if it's crumbly), a bit of cream cheese (could use low fat), fresh herbs, and pumpkin seeds (S and P and maybe a dash or two of Tabasco). Then I dip in a tempura batter and fry in grapeseed oil which is a very healthy oil (I think-- just ran out so I can't look at the nutrition info). Then I serve them on a salad with oil, vinegar, salt and pepper. To me, this is a substantial meal--- we did this for dinner last week and it was plenty. Good luck with the Weight Watchers!

    2 Replies
    1. re: Procrastibaker
      Amuse Bouches Jul 11, 2007 11:49 AM

      I just dip mine in a batter of flour, club soda and herbs and fry in olive oil. Olive oil is healthy!

      1. re: Procrastibaker
        leanneabe Jul 11, 2007 01:08 PM

        I use ricotta to stuff the blossoms and just do a milk wash and roll in seasoned flour. I don't like using a batter because I don't want the blossom to get overwhelmed with a coating. If you keep the oil hot, the blossoms will fry without soaking up too much oil. Served with a salad, it makes a very yummy meal.

        I guess you could try an egg wash and panko crumbs and bake them, like oven-baked squash or fries. Do you get "treat days" or anything on WW? Maybe you could just fry 3 or 4 blossoms as a treat. There's nothing like biting into a crispy flower with warm cheese inside.

        I've read recipes that use blossoms in stir frys and soups, but I think half the appeal of using blossoms is to stuff and fry them! Otherwise, why not just use the squash?

      2. c
        Cuoca Jul 11, 2007 11:30 AM

        Do you have access to Rick Bayless's Mexican Kitchen cookbook? He has a delicious recipe for a Golden Squash Crema soup in this book, which basically is a chicken broth with onion, potato, poblano chiles, zucchini, corn, squash blossoms, and a bit of creme fraiche. The blossoms are not fried, they are just added to the soup. Let me know if you want me to paraphrase the recipe.

        2 Replies
        1. re: Cuoca
          r
          relizabeth Jul 11, 2007 11:39 AM

          Yes please! that sounds scrumptious.

          1. re: relizabeth
            c
            Cuoca Jul 12, 2007 11:56 AM

            Hi relizabeth,

            Sorry for the delay in posting the recipe. I decided not to paraphrase the recipe since I found this link online:

            http://www.melissas.com/recipes/index...

            Just for the record, my absolute favorite way to prepare zucchini blossoms is stuffed with goat cheese or ricotta cheese and fresh herbs. I do a light batter of seltzer and flour and fry in small amount of olive oil. (Recipe for that dish is courtesy of Susan Loomis, Italian Farmhouse Cooking.) However, I am partial to the soup recipe too. If you make it, I am sure that you won't be disappointed!

        2. r
          Ruby Louise Jul 11, 2007 01:43 PM

          I'm a Weight Watchers Lifetime member on the Core plan, been under goal for over a year. I don't know whether you're points or core, but I'd suggest trying to save points on the stuffing and spend them on the cooking/frying part. The stuffing could be a mix of fat free ricotta, herbs, minced mushrooms and/or shredded zucchini.

          3 Replies
          1. re: Ruby Louise
            r
            relizabeth Jul 12, 2007 06:54 AM

            I know my coop stocks German quark cheese; has anybody ever tried that as a filling?

            And if I use quark (or fat free ricotta), herbs, and shredded zucchini, I could use my points for frying.

            1. re: relizabeth
              danna Jul 12, 2007 08:05 AM

              If you can get your hands on "farmer's cheese", it tastes a lot like ricotta for very little fat. Personnally, I still don't like to fry stuff. If you don't fry much, it's hard to be good at it, and then you wind up with greasy food that absorbed too much oil. At least I do. I usually just throw my squash blossoms in a green salad and eat them raw.

              1. re: relizabeth
                goodhealthgourmet Jul 12, 2007 06:56 PM

                good call! quark would probably work really well because it's got a very thick & creamy texture [sort of like cream cheese]...just make sure to use the fat free kind. if you can't get it, just go for the fat free ricotta, or even well-drained nonfat yogurt or cottage cheese.

                bon appetit!

            2. Sophia. Jul 12, 2007 12:11 PM

              we just had them in an omelette with a little feta and some chives...I don't know exactly how WW works, but it felt healthy to me! you could probably omit the feta if you wanted but if was kind of fantastic.

              1. Dommy Jul 12, 2007 12:54 PM

                Simple recipe....

                Lightly sautee a bit of garlic in OVOO just to infuse flavor. Then add sliced up squash and fresh tomato. Cook until both soft and season with salt and pepper and any other herb you'd like (I like Basil, but Thyme or even Marjoram would work great!). Then take the sqush blossoms and cut them in large 'chunks' (About 1 inch sections, you should get three per blossom) Don't over cook them, you are looking for highlight their flavor and 'crunch!'

                Pour over your favorite delicate pasta (Use something like Barilla plus if you are on core)

                Best!!

                --Dommy!

                1. c
                  cen Jul 12, 2007 06:48 PM

                  I grow a Sicilian zucchini just for its huge and plentiful blossoms. One of my favorite ways to use them is to make a standard risotto (any good recipe that begins with cooking some chopped onion in a little olive oil, adding the rice and stirring a bit to coat, then a little white wine for brightness, and finally the gradual additions of hot chicken broth. You add the squash blossoms and some parmigiano when the rice is just about done. A good dollop of butter at the very end is quite nice, but you could leave it off. Hope a rice-based dish is okay on WW these days.... Oh, if you're short on blossoms add some diced zucchini at the beginning with onion.
                  Also, you can stuff blossoms as you would for frying (with cheeses, etc) and simply bake them in the oven without a breading, brushed with a tiny bit of olive oil, until the the cheeses have begun to melt. I must admit I love the fried version, but this can be a nice light change. Finally-- and I haven't tried this one-- I have seen recipes that don't cook the squash blossoms at all-- simply stuff them with a little soft cheese, herb nuts, and chopped nuts.

                  1. v
                    vegielover Aug 6, 2007 03:33 PM

                    I use them raw in sandwiches, as a lettuce substitute -- gorgeous. I also chop them & mix them in when I'm steaming greens (spinach, Swiss chard, beet greens, mustard greens, turnip greens, whatever). Or chop and mix into rice dishes. Really, anywhere you want a bit of color. And here's a pretty appetizer which ought to be OK with WW: Slice, seed & drain Roma tomatoes; spread with mashed black beans. (I like Walnut Acres' "Refried Black Beans with Roasted Red Peppers," which is organic and -- somehow -- fat free, according to the label). Now, carefully slice off just the tip of each petal -- about 1" or 1-1/2" in length. Lay it flat and put a little dab of salsa in the middle. Roll it so that it now looks like a tiny squash blossom, and place it (seam side down) on the black-bean spread. Don't try to hold these very long before serving, as they'll wilt.

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