Stuffed Zucchini Blossoms with Dill-Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 Zucchini flower (small zucchini)
- 150 grams Salmon
- 150 grams Ricotta cheese
- 2 Tbsps grated Parmesan
- 1 egg yolk
- 1 generous pinch Lemon peel
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- also
- 1 Cucumber
- 200 grams Yogurt (0.1% fat)
- 1 pinch sugar
- 1 Tbsp lemon juice
- 1 sprig Dill
- 1 sprig thyme
Preparation steps
Carefully remove the stamens from the inside of the flower. Remove the smapp green sepals below the petals. Gently swirl the zucchini blossom in cold water and drain. Cut the zucchini into a fan shape.
Rinse the salmon, pat dry, and finely chop. Mix the salmon, ricotta, parmesan cheese, egg yolks, and lemon zest. Season to taste with salt and pepper. Fill the flowers with the salmon mixture, then carefully twist to seal. Season the outside with salt and pepper, then sauté briefly in the oil. Deglaze with the wine, cover, and cook for 5 minutes over low heat until tender.
Peel and halve the cucumber lengthwise. Remove the seeds, and julienne or shave with a peeler. Transfer the cucumber to plates.
Season the yogurt with the sugar, lemon juice, and some of the white wine cooking liquid. Season to taste with salt and peppers. Drizzle the sauce over the cucumber, and sprinkle with the herbs. Remove the zucchini blossoms from the cooking liquid, place on top, and serve.
