Salmon and Ricotta Stuffed Zucchini Blossoms
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
269
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 263 mg | (7 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 Zucchini flower (with zucchini attached)
- 150 grams Salmon
- 150 grams Ricotta cheese
- 2 Tbsps grated Parmesan
- 1 egg yolk
- 1 generous pinch Lemon peel
- 1 tsp freshly chopped thyme
- salt
- peppers (freshly ground)
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- 2 Tbsps balsamic vinegar
- 1 Tbsp finely chopped Basil
Preparation steps
1.
Carefully remove the stamens from the centers of the zucchini flowers. Next, remove the small green sepals below the petals. Gently rinse the zucchini flowers in cold water and drain. Cut the blossoms into fan shapes, while leaving them attached to the zucchini.
2.
Rinse the salmon, pat dry and chop finely. In a bowl, stir together the salmon, ricotta, egg yolk, lemon zest and thyme, and season with salt and pepper. Divide the mixture between the zucchini blossoms and twist the ends to seal them. Season with salt and pepper. Heat the olive oil in a skillet and fry the zucchini blossoms until golden, about 4-5 minutes. Remove the blossoms from the heat and drizzle with the lemon juice and vinegar. Garnish with basil before serving.
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