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Ingredients
Stuffed Zucchini Blossoms
- For the zucchini blossoms
- 12 fresh Zucchini flower
- 200 grams starchy potatoes
- 150 grams Zucchini
- 2 Tbsps olive oil
- 1 garlic clove
- 100 grams freshly grated Parmesan
- 250 grams Ricotta cheese (or cream cheese)
- salt
- freshly ground peppers
- For the sauce
- 4 Tbsps cold pressed olive oil
- 3 Tbsps lemon juice
- salt
Gently rinse the zucchini blossom, pat dry and remove the stamens from the centers.
Peel the potatoes, rinse the zucchini and finely grate both separately. Heat the olive oil in a non-stick pan, add the grated potatoes and sauté 3 minutes, stirring constantly, then add the zucchini and sauté for 1 minute. Peel the garlic and squeeze through a press. Mix with the Parmesan and ricotta and season heavily with salt and pepper.
Spoon the filling into a pastry bag fitted with a large tip and pipe into the blossoms. Seal the blossoms by rotating the petals and place in a greased steamer basket. Fill a pot with about 250 ml (approximately 1 cup) of water, insert the steamer basket and steam 10-15 minutes.
Whisk together the olive oil and lemon juice and season with salt.
Place 3 zucchini blossoms on warmed plates and drizzle with the sauce.
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |