Prosciutto-tied Zucchini Blossoms
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
284
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 401 mg | (10 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 Zucchini flower (remove pistils and stamens and gently rinsed)
- 1 cup Ricotta cheese
- ¼ cup seasoned breadcrumbs
- 1 pinch freshly grated Nutmeg
- 1 bunch Chives (finely chopped)
- ½ cup Parmesan (grated)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 8 slices thinly sliced Prosciutto (sliced in half lengthwise)
- white balsamic vinegar (for drizzling)
Preparation steps
1.
Preheat oven to 350º F. Line a baking sheet with parchment paper.
2.
In a large bowl, combine ricotta, breadcrumbs, nutmeg, chives and Parmesan cheese together. Mix well and season with salt and pepper, to taste. Spoon mixture into a pastry bag fitted with a medium plain tip. Pipe mixture into zucchini blossoms. Twist the top of the flower to seal and secure with a piece of prosciutto.
3.
Place stuffed blossoms on prepared baking sheet, 1 to 2-inches apart. Bake for about 15 minutes or until the filling is hot.
4.
Remove from oven and drizzle with lightly with balsamic vinegar. Serve warm.
