Baked Zucchini Flowers
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(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
430
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 282 mg | (7 %) | ||
| Calcium | 458 mg | (46 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 Zucchini flower
- 2 cups Ricotta cheese
- 4 Tbsps breadcrumbs
- ½ tsp grated Nutmeg
- 2 eggs (beaten)
- 1 cup Parmesan (grated)
- ⅜ cup olive oil
Preparation steps
1.
Heat the oven to 220C (200C fan) 425F, gas 7.
2.
Rinse the zucchini flowers very carefully and pat dry with kitchen paper.
3.
Mix the ricotta with the breadcrumbs, nutmeg, beaten eggs and Parmesan and season with salt and pepper.
4.
Stuff the ricotta mixture into the middle of the zucchini flowers, gently twisting the petals to ensure the stuffing doesn't fall out.
5.
Pour 4 tbsp oil into a roasting pan, place the stuffed zucchini flowers on top and drizzle over the remaining oil.
6.
Bake in the oven for about 15 minutes, basting once during cooking. Serve the zucchini flowers with the pan juices drizzled over and season with salt and pepper.
