Stuffed Zucchini Blossoms

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Stuffed Zucchini Blossoms
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
8
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 cheeseParmesanpotatozucchinieggsalt

Preparation steps

1.

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. 

2.

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.