Vegetarian stuffed zucchini roses
Alice - RicetteVegolose
whole wheat breadcrumbs
fresh thyme leaves to taste
turmeric powder to taste
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.