Stuffed Zucchini Blossoms with Roasted Vegetables

0
Average: 0 (0 votes)
(0 votes)
Stuffed Zucchini Blossoms with Roasted Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
375
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie375 cal.(18 %)
Protein9 g(9 %)
Fat23 g(20 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K8.9 μg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.2 mg(14 %)
Folate41 μg(14 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C16 mg(17 %)
Potassium408 mg(10 %)
Calcium27 mg(3 %)
Magnesium33 mg(11 %)
Iron1.5 mg(10 %)
Iodine3 μg(2 %)
Zinc1.7 mg(21 %)
Saturated fatty acids8.3 g
Uric acid81 mg
Cholesterol20 mg
Complete sugar3 g

Ingredients

for
8
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)
For the roasted vegetables
6 Tomatoes
1 Eggplant
fresh Basil
fresh thyme
olive oil
How healthy are the main ingredients?
Long grain riceTomato pasteolive oilDillmintonion

Preparation steps

1.

For the zucchini blossoms: Carefully remove the stamens from the inside of the blossoms.

2.

Carefully remove the small green sepals from below the petals. Gently dip the blossoms in a bowl of cold water and allow to drain.

3.

For the filling: Peel, halve and finely dice the onion. 

4.

Rinse the dill and mint, shake dry, pluck leaves and finely chop.

5.

Mix the onion with the rice, tomato paste, olive oil, dill and mint in a bowl. Season with salt and pepper to taste.

6.

Crumble in the ground meat and mix to combine.

7.

Divide the filling between the zucchini blossoms.

8.

Carefully seal the blossoms with kitchen twine.

9.

Heat oil in a fryer. Deep fry the blossoms until golden yellow. Drain on paper towels.

10.

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. 

11.

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.