Stuffed Zucchini Blossoms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 401 mg | (10 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 16 Zucchini flower
- 300 grams Zucchini
- 1 shallot
- 1 garlic clove
- salt
- freshly ground peppers
- 1 bunch Basil
- 4 sun-dried Tomatoes in oil
- 200 grams Ricotta cheese
- 2 eggs
- olive oil
Preparation steps
Rinse the zucchini flowers, pat dry and remove the stamens.
Rinse and trim the zucchini and grate coarsely. Peel the shallots and garlic, chop finely and fry in a little oil in a pan. Add the zucchini, season with salt and pepper and cook for about 10 minutes over low heat. Remove from the heat and let cool.
Rinse the basil, shake dry, pluck the leaves and puree with the zucchini. Dice the tomatoes finely and stir together with the ricotta, eggs and zucchini puree. Stuff the mixture into the blossoms.
Place the blossoms in a greased baking dish, drizzle with a little olive oil and bake in a preheated oven at 220°C (approximately 425°F) for about 15 minutes, until they brown slightly. Remove from the oven, arrange the stuffed blossoms on plates and serve immediately.
