Matcha & Mozzarella Stuffed Zucchini Blossoms

By • May 22, 2015 0 Comments

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Author Notes: In Rome, there is only one way to eat zucchini blossoms: stuffed with mozzarella & anchovies, battered, and fried. Delicious.
In my house, of course, we admit variations on the theme. And we forgive artistic licenses, especially if the results are as good as this one coming up.
Matcha & Mozzarrella Stuffed Zucchini Blossoms with Miso Batter.
I’ve been struggling with an issue for a few months: matcha. Everyone was blogging about it. My Bloglovin & Pinterest homepages were all greened up by matcha recipes: desserts, main dishes, wonderful cakes (I fell in love with Molly Yeh’s matcha white chocolate ganache).
And I didn’t want to feel unobservant. Me, the Japppy lover, the one who drinks liters of green tea every week. Me, the one that had long ago discovered and tried matcha, and learned about its great benefits!
But, as a young teenager searching for her own identity, I once read a lifestyle book that really impressed me. I still have a copy of it, somewhere (next to my bed, no, just joking :-)).
The rule that impressed me the most, and that I still firmly believe in, is: it is better to be an elegant last, than a breathless second. Not that I would ever get the second "matcha" place, anyway.
So here I am, proudly the last one posting a matcha recipe. Proudly because it is delicious: a stuffed zucchini blossoms recipe. Very Italo-Japanese. Read on, you’ll see.
Claudia | Gourmet Project

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Serves 2

  • 1/2 cup whole wheat flour
  • 1 teaspoon miso paste
  • 1/2 cup sparkling water
  • 1/2 teaspoon matcha powder
  • 10-12 zucchini blossoms
  • 80-100 grams mozzarella
  • 1 tablespoon extra-virgin olive oil.
  1. Preheat oven to 200°C. Delicately clean the flowers. Remove spiny leaves, cut off the stem, cut the blossom lengthwise and remove the pistil. Cut the mozzarella in 4-5 cm pieces. Place one piece of mozzarella in each opened flower, sprinkle with matcha and a pinch of salt. Close the blossoms, rolling them up on themselves and set them aside. Dissolve miso in the sparkling water, place the liquid in a bowl, add the flour and mix. Batter one blossom at the time and dispose them on an oven sheet with parchment paper. Sprinkle the blossoms with olive oil. Oven bake for 15 minutes. Matcha zucchini blossoms are ready and delicious, not ashamed of being the last matcha recipe on the web! follow me on: http://www.gourmetproject.net

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