Stuffed Zucchini Provencal Recipe

Ingredients:

6 pcs zucchini (medium)
6 pcs of scallions; chopped
8 ozs of Tempeh
1/4 c of water
2 Tbsps of EVOO or unrefined fresh oil
2 pcs of garlic cloves; minced or pressed
1/2 tsp of thyme (dried)
1/4 tsp of salt (seasoned)
Pepper (black); ground fresh
2/3 c of cheese (Romano or Parmesan); grated
2 whites of egg; well-beaten
1 c of tomato-sauce
1/2 c of water

Instructions:

Wash then boil zucchini (whole) for 7 mins ’til zucchini turns a bit tender although not mushy. Then, remove them from the water, set it aside.

Saute garlic, tempeh and scallions in water along w/ oil ’til onions become soft. Put in salt (seasoned), pepper and thyme then continue to cook for a minute more ’til water is absorbed by tempeh, take off from the heat.

Lengthwise, slice the zucchini then scoop out the pulp of zucchini pcs w/ spoon or baller. Reserve pulp, leaving 1/4-inch thick shell. Next, chop pulp of zucchini well.

Then, add beaten whites and cheese to pulp of zucchini into a bowl and mix thoroughly. Add in tempeh mix to pulp-mixture.. Blend well.

Scoop the filling mix to shells of zucchini equally. Place the zucchini into baking dishes or dish. Combine water, pepper, salt, tomato-sauce in bowl. Pour onto zucchini and bake over 350 deg F about 25 mins.

>> Stuffed Zucchini Provencal Recipe

Stuffed Zucchini Flowers With Truffles Recipe

Ingredients:

1 lb of mushrooms (wild); cleaned & stemmed
1 lemon; juiced
1 c plus additional 1 Tbsp butter (unsalted)
2 Tbsps of shallots; minced
1 tsp of garlic; minced
1/4 c plus additional 1 Tbsp of cream (heavy)
2 yolks of eggs
6 flowers of zucchini w/ zucchini still attached
1 lb fresh leaves of spinach (young); cleaned & stemmed
6 pcs of truffles (small, 1/2 ozs)
Chervil sprigs (fresh), to garnish
Salt
Pepper (black); ground fresh

Instructions:

Chop mushrooms finely in food-processor. Place it in bowl then sprinkle w/ juice (lemon) to avoid discoloration of mushrooms. Heat a Tbsp butter in pan. When butter melts, saute garlic and shallots.

Add in mushrooms; season w/ pepper and salt then saute 3-4 mins. Drain mushrooms onto sieve above separate pan.

Then, place mushrooms into pan then cook on high stove heat ’til all extra moisture evaporates. Combine yolks and cream in small bowl then whisk ’til blended.

Then, whisk mixture to mushrooms, let them cook 2 mins on high stove heat. Take it off the heat, let it cool.

Open petals gently out of every blosson then fill each w/ 1/2 Tbsp mushroom mix in center. Nestle one truffle into middle of every blossom then close petals carefully around stuffing and truffle.

Place zucchini onto bamboo-steamer or wire-rack. Cover w/ tin foil and place pan onto water at high stove heat then steam 15 mins ’til zucchini becomes fork-tender. Place liquid from mushrooms reserved earlier on top then reduce it to two Tbsps liquid.

Next, cut rest of butter to cubes, whisk in liquid of mushroom ’til every cube incorporates w/ mixture. Season w/ pepper and salt.

Spread leaves of spinach on platter and place zucchini onto spinach. Drizzle w/ sauce and garnish w/ sprigs of chervil; serves 6.

>> Stuffed Zucchini Flowers With Truffles Recipe

Shrimp Filled Zucchini Blossoms Recipe

Ingredients:

12 pcs of blossoms of zucchini
1/2 lb small shrimp (raw); peeled, then deveined & diced
1/4 c of cream
2 Tbsps of shallots; chopped
1 Tbsp of tarragon (fresh)
1/2 c of French-bread cubes; the crust taken out
1/2 tsp of salt
1/2 c of flour
1/4 tsp of pepper (white); ground fresh
1/4 c of olive oil

Instructions:

Gently rinse blossoms w/ running cold water then dry onto kitchen paper. Combine shrimp w/ tarragon and shallots.

Combine cream w/ French-bread along with pepper and salt in separate mixing bowl. With use of fingers or spoon’s back, mix well ’til pasty.

Combine bread mixture w/ shrimp; mix well. Next, split flowers so it opens w/ a small knife and insert 1 tsp of shrimp mix inside. Fold flower to close.

Heat oil on medium stove heat into large pan. Then, mix water and flour together w/ fork then add flour when batter consistency is more loose than cream (heavy).

Dip every flower onto batter; fry into heated oil ’til golden and crisp. Immediately serve; makes 4 appetizers.

>> Shrimp Filled Zucchini Blossoms Recipe

Zucchini Boats With Tabbouleh Filling Recipe

Ingredients:

1/2 c of Bulgur (cracked-wheat)
1 tsp of salt
1/4 c of olive oil
3 Tbsps of fresh juice (lemon)
1 pc clove of garlic (small); minced
1/2 c of mint; freshly minced, plus
3 pcs of zucchini (1/2 lb); scrubbed, then trimmed & cut to half lengthwise
Sprigs of mint to garnish
1 pc of tomato; well-seeded & chopped finely
1/2 c of parsley; freshly minced
1/2 c of cucumber; seeded, then peeled & chopped finely
1 pc of scallion; pressed

Instructions:

Combine bulgur w/ salt in bowl then cover it w/ boiling hot water to an inch deep. Soak bulgur for an hour. Next, drain bulgur then squeeze dry w/ paper towel.

Stir bulger, oil, garlic along w/ juice together in bowl, let bulgur be marinated w/ cover then chilled about an hour to three hours.

Scoop flesh of zucchini out w/ baller leaving 1/4″ shells; set flesh aside. Steam shells of zucchini, cut-sides turned up then partially covered in steamer set on boiling hot water.

Then, steam in different batches about 3-5 mins ’til just about tender enough. Transfer shells w/ cut-sides down on kitchen towels so it drains; let shells cool.

Meanwhile, stir in mint, cucumber, scallion, salt, pepper, parsley and tomato to bulgur mix. Divide tabbouleh between shells of zucchini then garnish boats w/ sprigs of mint.
Makes 6 side-dish servings.

>> Zucchini Boats With Tabbouleh Filling Recipe

Stuffed Zucchini Flowers Recipe

Ingredients:

8 pcs of flowers of zucchini w/ little zucchini still attached
1-1/4 ozs of cheese (Parmesan); grated fresh
3.5 ozs of cheese (Ricotta)
3.5 ozs of cheese (Mozzarella)
1 oz of ham (Parma); chopped finely
A pinch of nutmeg; grated fresh
Salt
Pepper (black); ground fresh
Olive oil (light)
7 ozs of self-raising flour (wheat-meal)
2 c of ice water
A pinch of salt

Instructions:

Mix the threes cheeses, seasonings and ham together. Then, divide mixture to eight portions. Fill every flower w/ stuffing. Slight twist petals a little above stuffing so stuffing is kept in.

Batter must be made right before it is needed. Sift flour, put in salt along w/ ice water. Flour must barely be mixed w/ water. Batter must appear lumpy.

Then, dip ever flower in batter. Deep-fry in olive oil ’til golden. Drain them on paper towels. Serve while still hot

>> Stuffed Zucchini Flowers Recipe

Stuffed Zucchini Genovese Recipe

Ingredients:

4 pcs of zucchini (long, 4-inch, 1.5 lbs)
1 pc of potato (large)
1/2 c of cheese (Parmesan); grated
1 pc of egg; beaten lightly
A pinch of nutmeg; grated fresh
Pepper and salt
4 tsps of pesto (prepared or homemade)
EVOO; to drizzle

Instructions:

Preheat oven (400 deg F). Trim zucchini ends then halve lengthwise. Scoop flesh out from every zucchini half w/ baller or spoon ’til 1/4″-thick shell is left. Set flesh and boats of zucchini aside.

Boil the potato ’til tender. Once potatoes are cooled enough, peel then mash w/ potato-ricer in small mixing bowl.

Put in reserved flesh of zucchini, egg, nutmeg and Parmesan. Season w/ pepper and salt for taste.

Mound the potato mix into every boat of zucchini. Fill up to zucchini walls or just a bit above it. Brush pesto onto each filled zucchini. Then, Snugly fit onto greased baking pan.

Pour water up to 1/4 inch up the zucchini sides. Tightly cover w/ foil then bake for 20 mins. Remove the foil; continue to cook for 25 more mins.

Let them cool to room-temperature. Drizzle every boat of zucchini w/ EVOO before it is served. Serve two pcs boat of zucchini per plate.

>> Stuffed Zucchini Genovese Recipe

Low Country Zucchini Blossoms Stuffed With Roasted Eggplant Recipe

Ingredients:

8 pcs of zucchini (young w/ blossoms still attached)
2 pcs of eggplants (whole); halve lengthwise
2 pcs of garlic cloves; finely chopped
4 pcs of shallots; finely chopped
Salt for taste
Pepper (white); ground fresh for taste
3 pcs of thyme sprigs (fresh)
1 pc of laurel leaf
1/2 c of olive oil (virgin)
1.5 Tbsps of butter (unsalted)
1-1/4 c of vegetable broth
1/2 c of stone grits (Charleston-Grill, ground)
1-2 c of cream (heavy)
1/2 tsp of thyme
Pepper (white); cracked fresh
Salt
1/2 c of tomatoes (sun-dried); diced

Instructions:

With eggplant skin unpeeled, thoroughly brush inside w/ salt, pepper and olive oil. Bake about 20-30 mins over 350 deg F ’til cooked completely and tender. Scrap eggplant center out w/ spoon; discard skin.

Heat oil (2 Tbsps) in medium pan then sweat garlic and shallots about 2 mins w/o browning. Add roasted eggplants, thyme, pepper, salt along w/ laurel leaf. Cook over low stove heat about 15 mins w/o cover.

Remove laurel leaf and thyme; puree eggplant mix in blender then chill. Next, fill plastic pastry-bag w/ pureed eggplant then fill zucchini-blossoms. Rub blossoms w/ warmed butter such that it doesn’t dry.

Then, bake about 7-8 mins over 350 deg F. Spoon all of grits into soup-bowl then arrange two pcs of zucchini w/ stuffing per one person over the grits. Then, drizzle w/ a little olive oil onto top then serve.

To prepare grits, bring butter and vegetable broth to boil inside a thick-based pan. Stir the grits into pan; return it to boil.

Lower heat and cook grits about 15 mins more on low-boil ’til grits thicken and absorbed almost all of vegetable broth. Occasionally stir so grits will not stick.

Add half a cup cream (heavy) into a pot then lower heat so grits will slowly cook 10 mins more.

Add in more of cream while liquid becomes absorbed, cooking grits ’til consistency desired is achieved. Put in pepper and salt w/ cooking-time of one hour or more.

Grits must be full-bodied and thick. Fold garlic, tomatoes and thyme in. Bake over 350 deg F about 10 mins. Serve while hot and garnish w/ chives.

>> Low Country Zucchini Blossoms Stuffed With Roasted Eggplant Recipe

Zucchini Stuffed With Tomato Recipe

Ingredients:

Salt
Freshly cracked pepper (black)
1/4 c of Parmesan or Romano
1/8 tsp of sugar
1/2 tsp of dill (dried)
1/4 c of wine (dry, white)
4 Tbsps of wine (dry, red)
2 c of tomatoes (ripe); minced
2 Tbsps of onion; minced
1 clove of garlic; crushed
4 pcs of zucchini
2 Tbsps of olive oil

Instructions:

Slice off two ends of zucchini the cut cross ways in the center. Spoon out the center to make a small cylinder while the ends are sealed. Set flesh and zucchini cylinder aside.

Saute onion and garlic then add tomatoes, wine (red), sugar, dill, pepper and salt. Cook until tomatoes become soft but isn’t wilting.

Arrange your zucchini cylinders inside a baking pan then fill up each with your tomato mixture.

Place cheese on top then decant the wine (white) inside the baking pan. Bake for half an hour ’till zucchini are tender (400 degrees F).

>> Zucchini Stuffed With Tomato Recipe

Zucchini Stuffed With Lamb And Mint Recipe

Ingredients:

1/2 c of crumbs (bread)
Freshly cracked pepper (black)
Salt
1 c of tomato sauce
1 bunch of mint leaves (fresh)
1 lb of grounded lamb
2 whole eggs
4 cloves of garlic; slivered
1 pc of onion (Spanish, medium); minced
4 Tbsps of olive oil (virgin)
4 pcs of zucchini (medium)

Instructions:

Preset oven (450 degrees F)

Slice zucchini lengthways. Scoop out a depression in the middle of your zucchini but make sure not to continue on both ends. Both ends should be still sealed by its own flesh.

Coarsely chop remaining flesh of zucchini. Saute garlic then onion until onions run clear. Add zucchini bits and lamb then cook ’till meat is no longer pink.

Drain off excess fat. Transfer cooked meat to a bowl then add the eggs, one half the amount of mint and tomato sauce.

Mix thoroughly. Season zucchini crusts using salt then scoop the meat mixture inside crusts.

Place zucchini crusts inside a baking pan, dust with crumbs then bake twenty five minutes ’till crispy. Serve alongside salad (chicory) and garnish with left over mint.

>> Zucchini Stuffed With Lamb And Mint Recipe

Stuffed Zucchini Flowers With Pinenuts, Ricotta & Watercress Recipe

Ingredients:

12 pcs blossoms of zucchini (large)
4 Tbsps of nuts (pine); toasted ’til dark-brown below a broiler
8 ozs of cheese (Ricotta)
1 pc of egg (large)
1/4 c of parsley (fresh); chopped finely
A pinch of nutmeg
A bunch of watercress; stems taken off, washed & spun-dry
1 tsp of salt
8 ozs yogurt (plain)
4 ozs of EVOO; divided
Lemon; juiced

Instructions:

Wash blossom, pat them dry then set them aside. Then, blend 2 Tbsps of nuts, egg, nutmeg, parsley along w/ cheese in medium bowl ’til consistency roughly becomes paste-like and homogenous.

Open every flower gently w/ small tsp then place two Tbsps of cheese mixture inside every flower then close through twisting flower ends. Set them aside.

Next, mix half of watercress, half tsp of salt and yogurt ’til creamy and soft in blender. Heat 1 oz of EVOO in 10-12 inch non stick pan ’til smoking a bit then place six pcs of blossoms into the pan.

Then, cook for 2 mins ’til golden-brown, turn one time, cook a minute longer then take out then place in warm dish.

Repeat w/ the rest of blossoms. Toss the rest of watercress w/ 2 ozs of EVOO and lemon juice so it coats while the last of blossoms are being cooked. Divide in middled of four plates.

Then, drizzle the yogurt-sauce surrounding watercress then place three warmed blossoms into triangular angles over sauce. Next, sprinkle every plate w/ rest of nuts then serve. Serves 4.

>> Stuffed Zucchini Flowers With Pinenuts, Ricotta & Watercress Recipe

Zucchini Boats Recipe

Ingredients:

4 pcs of zucchinis w/ skin (firm, large)
2 Tbsps of butter (unsalted)
3/4 c of almonds (ground)
1/2 c of cream (heavy)
1 tsp of salt
1/4 c of dry fine breadcrumbs
1/2 tsp of pepper (black); ground fresh
3/4 c of cheese (Parmesan)

Instructions:

Trim ends of zucchini then discard. Cut the width across to 2″ lengths. Scoop inner flesh w/ baller to leave thin bottom for boats to stand when filled. Place flesh of zucchini in food-processor.

Chop rest of zucchini & add them to food-processor, puree ’til chopped well. Then, bring medium-sized pot w/ salted-water to boil and blanch boats of zucchini for 2 mins ’til they start to be softened. Transfer to bowl filled w/ ice water immediately.

Drain then arrange in large roasting or jelly-roll pan flat side facing down. Preheat the oven (375 deg F).

Melt the butter into medium-high saucepan on medium heat.
Next, add in chopped up zucchini reserved earlier then saute for 15 mins ’til liquid evaporates.

Stir nuts in, cook about a minute, add salt, pepper and cream then bring it to boil. Continue to cook about 3 mins ’til cream is thickened. Add half a cup of cheese along w/ all the breadcrumbs. Remove pan from the heat, stir ’til smooth.

Stuff boats of zucchini w/ cream mix using pastry-bag or tablespoon. Pour in the boiling hot water to pan w/ filled up boats ’til rising to 1/4-inch high, forming water-bath and bake for 15 mins.

Heat the broiler and sprinkle remainder of cheese onto top of boats then place below the broiler for 1 min ’til slightly-golden. Immediately serve; serves 6

>> Zucchini Boats Recipe

Cristina’s Stuffed Zucchini Flowers Recipe

Ingredients:

8 pcs of flowers (zucchini)
2 pcs of sausage links (Italian); smoked and crumbled
1/2 c of shredded cheese (Jack)
1 Tbsp of cheese (Parmesan)
1 Tbsp of parsley (fresh)
1/2 c of flour
2 pcs of beaten eggs
Oil (olive oil)
Salt & pepper
Fresh lemons (for garnish)

Instructions:

Combine cheeses, parsley, and sausage. Carefully stuff onto each zucchini flower; refrigerate till ready for use. Dredge the stuffed zucchini flower on flour, and dip on the beaten egg.

Heat oil on the pan; cook the breaded zucchini flowers till browned on each side. Serve hot and squeeze fresh lemon(s) on them.

>> Cristina’s Stuffed Zucchini Flowers Recipe

Zipped-Up Zucchini Recipe

Ingredients:

6 pcs of zucchini (medium)
1 pc of onion (yellow, medium); chopped
3 c of soft breadcrumbs
1/2 of stick or 1/4 c of butter (unsalted)
1/2 c of cheese (Cottage)
1/2 c of cheese (Parmesan); shredded fresh
Pepper; ground fresh
3 Tbsps of parsley; chopped
1 tsp of salt
2 pcs of eggs (large); beaten
2 pcs of tomatoes; sliced
A dash of paprika

Instructions:

Preheat the oven (400 deg F). Bring water in pot to boil. Then, blanch zucchinis (whole) ’til crisp-tender.

Remove then drain and set them aside. Meanwhile, saute onions into 2 Tbsps of butter in medium-sized skillet ’til translucent.

Then, halve zucchinis lengthwise; scoop flesh out w/ spoon and leave about 1/4-inch thick shell.

Add the pulp into onion mix w/ rest of butter, cheeses, salt, parsley, eggs, pepper along w/ breadcrumbs. Stuff the shells of zucchini w/ mixture.

Then, place the shells into baking dish. Bake ’til heated through and the cheese melts. Sprinkle w/ paprika; serve w/ tomato slices on the side.

>> Zipped-Up Zucchini Recipe

Ratatouille Stuffed Zucchini Blossoms Recipe

Ingredients:

1 pc of onion (small); diced
1 pc of eggplant (small); cut to 1/2-inch cubes
3 pcs of cloves of garlic; minced
2 peppers (Jalapeno); seeded & minced
1/4 c of olive oil
2 Tbsps of butter (unsalted)
1 sweet pepper (red); seeded & diced
1 pc of tomato (large); seeded & diced
1 tsp of rock salt
1/4 of bunch of coriander (fresh); chopped
2 pcs of eggs; well- beaten
12 pcs of blossoms of zucchini
1 flour; used to dust

Instructions:

In medium pan, heat oil on moderate stove heat. Then, add onion; saute for 10 mins ’til soft. Add in garlic; saute for 2 mins more. Add in eggplant; cook and occasionally stir about 15 mins. Put in Jalapeno, salt and sweet pepper.

Cover then simmer on low stove heat about 15 mins, occasionally stirring. Stir tomatoes in then simmer for 10 mins more. Mix coriander in then divide the ratatouille in 12 parts or portions.

Then, slit blossoms of zucchini down on the sides and insert stuffing w/ teaspoon ’til filled well. Fold flower about it and dust stuffed blossom w/ flour. Dip in eggs so it lightly coats.

Heat butter into frying-pan on medium stove heat ’til it just melts. Then, place blossoms into frying-pan in one layer then brown all the sides gently. Immediately serve; good for 4-6.

>> Ratatouille Stuffed Zucchini Blossoms Recipe

Stuffed Zucchini Recipe

Ingredients:

1.5 lbs of lean beef (ground); uncooked
1 pc of onion (large); chopped roughly
1 pc of bell pepper (green, large); chopped
1-1/4 c of breadcrumbs (soft)
1 pc of egg; well-beaten
1 Tbsp of parsley (dried)
1 tsp of basil leaves
1 tsp of seasoning (Italian)
1 tsp of salt
16 ozs of tomato-sauce (canned); divided
1/8 tsp of pepper
2 pcs of tomatoes (medium); chopped
2 c of cheese (Mozzarella); shredded
5 pcs of zucchini (medium)

Instructions:

Combine beef, onion, bell pepper, breadcrumbs, egg, parsley, basil, seasoning, salt, pepper along w/ 8 ozs tomato-sauce in large mixing bowl and thoroughly mix.

Stir tomatoes in. Halve the zucchini lengthwise and scoop seeds out. Fill w/ meat mix and place into two pcs 13×9-inch baking pans.

Spoon the rest of tomato-sauce over each. Without cover, bake over 375 deg F about 45 mins ’til zucchini becomes tender. Then, sprinkle w/ cheese during the remaining 4 mins of the baking. Makes 12 servings.

>> Stuffed Zucchini Recipe

Zucchini Loaves Recipe

Ingredients:

2/3 c of nuts; chopped
1 tsp of olives
1 tsp of cinnamon
1 tsp of salt
1 tsp of baking powder
2 tsps of soda (for baking)
3&1/3 c of flour (all purpose)
1 tsp of vanilla
1&1/2 c of sugar
2 c of zucchini; diced
1&1/2 c of oil
3 whole eggs

Instructions:

Preset oven (250 degrees F). Prepare two bread pans then grease each and dust with flour.

Whisk the eggs and oil. Add the zucchini, vanilla, sugar then beat (on low) for one minute.

Incorporate the flour, cinnamon, soda, cloves, baking powder and salt.Beat using moderate speed until all ingredients have been incorporated.

Add the nuts then mix well. Decant into to bread pans. Pop in the oven for an hour until set then set aside to cool for ten minutes. Bread should be cool prior to slicing. Place inside fridge any remaining bread.

>> Zucchini Loaves Recipe

Zucchini Stuffed With Feta And Dill Recipe

Ingredients:

3 Tbsps of dill (fresh); diced
1/4 lb of cheese (feta); crumbled
2 Tbsps of olive oil
2 pcs of onions; diced
4 pcs of zucchini (1/2 lb); grated

Instructions:

Cut off stems from two pieces of zucchini then slice lengthways. Scoop-out balls from its flesh using a mango ball scoop.

Place the scooped out zucchini shell/crust in your steamer then steam for five minutes. Drain shell/crust on kitchen towels.

Slice up the two left over zucchini to bite sized pieces about one fourth inch thick. Saute onions then add zucchini balls, zucchini cutlets then cook on high ’till onions run clear. Turn off heat.

Place mixture inside your food blender and add feta then blitz coarsely. Mix in your fresh dill. Segregate mixture amongst zucchini shell/crust.

Place shell/crust inside a baking pan then broil for three minutes ’till filling has become nicely brown in color.

>> Zucchini Stuffed With Feta And Dill Recipe

Crawfish Mousse Stuffed Zucchini Flowers Recipe

Ingredients:

1/2 lb of cream cheese; softened
1/2 lb of crawfish tails (Louisiana)
1/2 tsp of garlic; chopped
1 tsp of onion; minced
1 tsp of parsley; chopped finely
1/4 c of butter; softened
2 tsps of brandy
Juice from 1/2 pc of lemon
Salt (to taste)
Pepper (white, freshly ground, to taste)
1/16 tsp of hot sauce (Crystal)
10-12 pcs of zucchini flowers
1 c of flour
Seasoning (Creole)
1 pc of egg (large)
2 Tbsps of milk
1 c of fine breadcrumbs (dried)
2 c of Lemon-Butter Sauce; warmed
Oil (for frying)

Instructions;

Place (cream) cheese inside the processor; puree till smooth then add crawfish then process for a min till smoothened.

Add onion, garlic, parsley, brandy, juice, and butter; process for one min till smooth. Season hot sauce, salt and (white) pepper.

Spoon processed mixture onto a piping bag. Carefully pipe onto each (zucchini) flower on its center; firmly press filling inside and seal completely. Place inside the refrigerator for one hour, covered.

Place flour on a bowl then season it with (Creole) seasoning. Combine milk and egg on another bowl then season them with (Creole) seasoning; mix thoroughly. Place breadcrumbs on another bowl then season it with (Creole) seasoning.

Gently dredge flowers onto seasoned flour then dip onto seasoned egg mixture and dredge onto seasoned breadcrumbs. Fry them, by batches, till golden. Place above paper towel(s) to absorb excess oil. Season them with (Creole) seasoning.

Spoon Lemon-Butter sauce onto each serving plate and place flowers on top. Garnish parsley. Serve at once.

>> Crawfish Mousse Stuffed Zucchini Flowers Recipe