Stuffed Zucchini Blossoms with Roasted Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 408 mg | (10 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the zucchini blossoms
- 8 Zucchini flower (with zucchini)
- 300 grams Long grain rice (cooked)
- 1 onion
- ½ bunch Dill
- ½ bunch mint
- 1 Tbsp Tomato paste
- 2 Tbsps olive oil
- salt
- peppers
- 200 grams Ground meat (mixed)
- Frying oil (for deep frying)
Preparation steps
For the zucchini blossoms: Carefully remove the stamens from the inside of the blossoms.
Carefully remove the small green sepals from below the petals. Gently dip the blossoms in a bowl of cold water and allow to drain.
For the filling: Peel, halve and finely dice the onion.
Rinse the dill and mint, shake dry, pluck leaves and finely chop.
Mix the onion with the rice, tomato paste, olive oil, dill and mint in a bowl. Season with salt and pepper to taste.
Crumble in the ground meat and mix to combine.
Divide the filling between the zucchini blossoms.
Carefully seal the blossoms with kitchen twine.
Heat oil in a fryer. Deep fry the blossoms until golden yellow. Drain on paper towels.
For the roasted vegetables: Rinse the tomatoes. Rinse the eggplant and cut lengthwise into thin slices. Sprinkle the eggplant with salt and place on a greased baking sheet. Bake in a 200°C (approximately 390°F) until cooked, about 20 minutes. During the last 5 minutes of the cooking time, arrange the zucchini blossoms on top of the eggplant slices to warm through.
To serve, arrange all the vegetables and zucchini blossoms on a serving platter, and garnish with basil and thyme. Season with salt and pepper to taste and serve immediately.
