Stuffed Zucchini Blossoms
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
107
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 107 cal. | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 83 mg | (2 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 eggs
- 50 grams Pastry flour
- 12 Zucchini flower (Should be very fresh)
- 275 grams Ricotta cheese
- 1 pinch freshly grated Nutmeg
- 1 bunch Chives (chopped)
- 1 egg (whisked)
- 4 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
- olive oil
Preparation steps
1.
Whisk eggs in a bowl. Gradually add flour and stir. Add 4 tablespoons of cold water and stir until a uniform dough forms. Set aside.
2.
Rinse zucchini blossoms both inside and out to remove dirt and any insects. Gently pat dry.
3.
Mix ricotta, nutmeg, chives, whisked egg and Parmesan together. Season with salt and pepper. Stuff blossoms with mixture.
4.
Heat oil in a large pan. Cover blossoms in dough and fry in portions until golden brown, turning as needed. Drain on paper towels and serve.
