"Light Stuffed Zucchini Flowers " - Recipe#18

Hey everyone! Finally back with another post!
The recipe of today is an easy and light version of stuffed zucchini flowers , few ingrendients but the result is delicious.
This recipe is in the "Light" section because the zucchini flowers are not fried but baked in oven, are "stuffed" YES!, but with zucchini,spices and a light cream cheese
(I've used Philadelphia Light, here's the direct link to a book with lots of recipes sweet and not with this Philadelphia Cream Cheese CLICK HERE Kraft Philadelphia Cream Cheese Book )

"Light Stuffed Zucchini Flowers " - Recipe#18

8-10 Zucchini Flowers

1 Cup of Light Cream Cheese (like Philadelphia)

2 (medium) Zucchini

Extra Virgin Oil

1/2 Leek

Salt

Peppers Mix(White,Black,Pink,Green) or Black Pepper (powder)

1 Teaspoon of Curry (powder)

1/4 Teaspoon of Nutmeg (powder)

Bread Crumbs

Firstly remove the pistil from each flower and wash accurately, one by one, with fresh water. Chop up the leek and put in a pan with 1/2 glass of water. Cook until the water is boiled off, then add a bit of extra virgin oil and cook for about 1-2 minutes. Remove the cooked leek from the pan. Slice up the zucchini and add in the pan. Bit of salt, curry,nutmeg, pepper and again 1/2 glass of water. Cook for 8-10 minutes. Now transfer the zuccchini in a blender , with few drops of extra virgin oil. Then add the cream cheese and mix all with a tablespoon until is completely smooth. Fill the flowers , close accurately and roll each flower in the bread crumbs. Transfer the stuffed flowers on a baking pan with a foil of baking paper, with few drops of extra virgin oil.

Bake in oven for 8-10 minutes at 356F (180°C)

Thanks for reading this post and I hope you enjoyed! :)

SOON Available the video "Step By Step" on my YouTube Channel: 
Simonaestop
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