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Vegetarian stuffed zucchini roses

Alice - RicetteVegolose
Preparazione 20 min
Cottura 20 min
Tempo totale 40 min
Porzioni 2


  • 2 medium zucchini
  • 1 organic egg
  • 4 tablespoons milk
  • 1 tablespoon whole wheat breadcrumbs
  • 1 tablespoon almond flour
  • salt pepper
  • fresh thyme leaves to taste
  • turmeric powder to taste
  • 1 teaspoon olive oil


  • Preheat the oven to 400°F. Grease lightly 9 muffin molds using olive oil.
  • Wash the zucchini and cut them into thin slices using a mandoline.
  • Arrange the zucchini slices inside the muffin molds, misaligned proceeding from the outside and concentrically to form small roses.
  • Separately in a bowl put the egg, milk, almond flour, 3/4 of the bread crumbs and whisk with a fork. Season with salt and pepper then add fresh thyme leaves and turmeric powder to taste.
  • Pour the egg and milk mixture on the zucchini roses, taking care to fill evenly the spaces between the "petals".
  • Sprinkle the zucchini roses surface with remaining bread crumbs and bake frmo 15 to 20 minutes, until the surface is golden and inside is set.
  • Let the stuffed zucchini roses cool down outside the oven, then take them out of the molds and serve.


You can keep stuffed zucchini roses in the fridge for a couple of days and enjoy them cold, too.