Stuffed Zucchini Blossoms
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
306
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 197 mg | (5 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Couscous (instant)
- 150 milliliters hot Vegetable broth
- 1 garlic clove
- ½ Red onion
- 1 handful fresh Fresh herbs (such as basil and parsley)
- 120 grams Goat cheese
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 8 Zucchini flower
Preparation steps
1.
Pour the couscous into a bowl with the boiling broth and let soak for about 10 minutes covered. Fluff with a fork. Peel and press the garlic. Peel the onion and chop finely. Rinse the herbs, shake dry and chop. Crumble the goat cheese in a bowl. Mix the onion, garlic, 1 tablespoon of olive oil and herbs into the couscous. Season heavily with salt and pepper.
2.
Remove the insides and stamens from the flowers, rinse and gently pat dry. Fill the flowers with the couscous and carefully twist the tops closed.
3.
Gently fry the flowers in a skillet with hot oil for about 2 minutes on each side. Serve drizzled with basil butter and sprinkled with Parmesan.
