Baked Zucchini Flowers
Stuffed with Seasoned Beef
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
377
calories
Calories
Healthy, because
Even smarter
Nutritional values
This recipe is a great starter, or if you serve it with a grain or salad could be a wonderful main course. It provides protein from the meat and essential nutrients from the vegetables.
You can replace ground beef with ground turkey for a lighter variation.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 519 mg | (13 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ⅛ cups Rice
- 16 Zucchini flower (washed gently)
- 1 ⅓ cups ground Meat
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- olive oil
- 1 Zucchini (finely chopped)
- 2 Tbsps fresh parsley (chopped)
Preparation steps
1.
Heat the oven to 400°F.
2.
Cook the rice in salted water. Drain and leave to cool.
3.
Carefully open the calyxes of the zucchini flowers and snip off the stigma and the stamen. Place the minced meat in a bowl.
4.
Fry the shallot and garlic in 1 tbsp oil and then add to the minced meat along with the rice, diced zucchini, and parsley. Mix well. Season with salt and ground black pepper. Spoon the filling into the flowers and twist them gently closed
5.
Place the filled flowers next to each other in an oiled baking dish and drizzle with more oil. Bake for 20-25 minutes until golden brown.
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