Prosciutto-tied Zucchini Blossoms

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Prosciutto-tied Zucchini Blossoms
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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)
Calorie284 cal.(14 %)
Protein19 g(19 %)
Fat19 g(16 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage0.9 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.4 mg(3 %)
Vitamin K21.2 μg(35 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.3 mg(21 %)
Folate20 μg(7 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C6 mg(6 %)
Potassium401 mg(10 %)
Calcium238 mg(24 %)
Magnesium31 mg(10 %)
Iron0.9 mg(6 %)
Iodine20 μg(10 %)
Zinc1.9 mg(24 %)
Saturated fatty acids9.7 g
Uric acid13 mg
Cholesterol75 mg
Complete sugar4 g

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)
How healthy are the main ingredients?
Ricotta cheeseParmesanChivesNutmegsalt

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.