Bulgur Filled Zucchini Flowers
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 361 mg | (9 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 16 ozs Vegetable broth
- 3 Tbsps olive oil
- salt
- 7 ozs Bulgur
- 1 generous pinch Saffron (ground)
- 9 ozs Mushrooms
- 1 onion
- 1 garlic clove
- freshly ground peppers
- 3 Tbsps Crème fraiche
- 2 Tbsps freshly chopped thyme
- 1 Tbsp lemon juice
- 16 small Zucchini flower
- 4 ozs dry white wine
Preparation steps
Boil broth, 1 tablespoon oil and salt in a saucepan. Sprinkle in bulgur and saffron and simmer for about 5 minutes. Remove from heat, cover and let rest for about 10 minutes.
Meanwhile, rinse and dice mushrooms. Peel and mince onion and garlic. Heat 1 tablespoon oil in a pan and saute mushrooms, onion and garlic for 3-4 minutes. Season with salt and pepper and stir into bulgur. Stir in crème fraîche and thyme. Season with lemon juice, salt and pepper.
Preheat the oven to 180°C / 350°F. Grease a pan with oil.
Remove pistils and stamens from flowers.
Pour bulgur into flowers and fold up petals. Lay in the greased dish and add any remaining bulgur mixture to the pan. Season flowers with salt and pepper and drizzle with remaining oil. Pour in wine and bake until golden brown, about 15 minutes.
Remove and serve with tomato sauce, as desired.