Stuffed Zucchini Blossoms

Name: Stuffed Zucchini Blossoms
Total time: 50 min
Yield: 8
Ingredients: 8 Zucchini flower; 150 cooked potatoes; 1 zucchini; 1 Tbsp vegetable oil; 150 grams Ricotta cheese; 1 egg; 60 grams grated Parmesan; salt; peppers

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Health Score:

9,0 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Ingredients

for

pieces

Ingredients: 8 Zucchini flower

for the filling: 150 cooked potatoes; 1 zucchini; 1 Tbsp vegetable oil; 150 grams Ricotta cheese; 1 egg; 60 grams grated Parmesan; salt; peppers

How healthy are the main ingredients?

Ricotta cheese Parmesan potato zucchini egg salt

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Preparation steps

Preheat the oven to 180°C (approximately 350°F). Rinse the flowers gently and pat dry. Open the flowers and carefully remove the stamens. Peel the potatoes and dice finely. Rinse the zucchini, cut into small cubes and fry in a pan with oil. Drain the pan of any liquid.

Add the potatoes, ricotta and cheese to the zucchini. Add the egg, sir and season with salt and pepper. Spoon the filling into the flowers gently twist the flowers ends to close. Place the flowers side by side in an oiled baking dish and bake in the preheated oven for about 20 minutes.