Vegetarian Delicacy
Stuffed Zucchini Blossoms
(3 votes)
(3 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
93
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 93 cal. | (4 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 163 mg | (4 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the Blossoms
- 12 Zucchini flower
- For the Filling
- 9 ozs cooked potatoes
- 1 Zucchini
- 1 Tbsp vegetable oil
- 7 ozs Ricotta cheese
- 1 egg
- 3 ½ ozs grated Gruyere (or Fontina)
- salt
- peppers
Preparation steps
1.
Rinse the blossoms gently and pat dry. Open and carefully snip and remove the stamens.
2.
Peel the potatoes and dice finely. Rinse the zucchini, cut into small cubes and fry in a pan with oil. Drain the resulting liquid, set aside, mix in the potatoes, ricotta and half of the cheese. Add the egg and season with salt and pepper. Carefully fill the flowers with the mixture using a spoon and gently twist the flower ends to secure.
3.
Place the zucchini flowers side by side in an oiled baking dish and sprinkle with the remaining cheese. Bake in a preheated oven at 350°F for about 20 minutes. Arrange on plates and serve with fresh salad.
