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Ingredients
Stuffed Zucchini Blossoms
- Ingredients
- 8 Zucchini flower (with mini courgettes)
- 300 grams cream cheese
- 3 Tbsps breadcrumbs
- 1 egg yolk
- 2 bunches Basil
- 50 grams grated Parmesan
- 1 garlic clove
- 600 grams Tomatoes
- 4 shallots
- 2 Tbsps White vinegar
- 6 Tbsps olive oil
- salt
- freshly ground peppers
Rinse zucchini, pat dry and separate courgettes from blossoms. Remove ends of courgettes and cut in fan shape. Peel garlic. Mix cream cheese with Parmesan, breadcrumbs, egg yolks, salt, pepper, and pressed garlic. Rinse basil, reserve a little, finely chop remaining basil and stir into cheese mixture. Fill cheese mixture into piping bag with large spout, pipe mixture into zucchini blossoms and fold blossoms over. Place zucchini blossoms in steaming basket and steam for 5-10 minutes in closed pot above salt water bath.
Rinse, quarter and seed tomatoes then chop coarsely. Peel shallots, cut into thin rings and mix with tomatoes. Pluck remaining basil leaves from stems. Mix vinegar, oil, salt and pepper to form marinade, pour over tomato salad and let flavors infuse for 30 minutes. Arrange zucchini blossoms on plates with tomato salad and basil, sprinkle with freshly ground pepper and serve.
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |