Gluten Free Zucchini Stuffed Flowers with Gorgonzola and Parmesean
Gluten Free Zucchini Flowers are the perfect way to introduce more vegetables that are interesting!
Ingredients
- 10 ZUCCHINI FLOWERS, but I promise you, this will all come together.
- 250 grams GORGONZOLA
- 4 tbsp PARMESAN: Freshly grated
- 250 grams GLUTEN FREE CRUMB from your supermarket
- 1 60g FREE RANGE EGG
Instructions
- Let's get cooking! We are going to use an airfryer for this recipe! Its easy, quick, no mess and no need to excessive oil
- In bowl, add your gorgonzola, parmesean and sprinkle salt/pepper
- Gently stuff each flower. Dont panic if you accidently tear part of the flower as it will stick together with the crumb.
- Create a system. A bowl of beaten egg. A plate with the crumbs.
- Dip the zucchini flower into the egg. Then swirl around in the breadcrumbs until completely coated. Place in the airfryer. Set the timer for 12 mins on 180c. Once crispy and cooked, remove gently on top a plate to enjoy! Be careful to not eat them too quickly as the cheesey middle will be HOT!
Notes
US Readers - If you can not find Zucchini Flowers, you could stuff Peppers or Corguettes. Delicious!
Nutrition
Serving: 1bowl | Calories: 221kcal | Carbohydrates: 1g | Protein: 13g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 719mg | Potassium: 160mg | Sugar: 0.3g | Vitamin A: 477IU | Calcium: 330mg | Iron: 0.2mg
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