Stuffed Zucchini Blossoms with Tomato Sauce and Basil Rice

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Stuffed Zucchini Blossoms with Tomato Sauce and Basil Rice
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
447
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie447 cal.(21 %)
Protein20 g(20 %)
Fat25 g(22 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.4 mg(50 %)
Vitamin D1 μg(5 %)
Vitamin E2.5 mg(21 %)
Vitamin K13.9 μg(23 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.2 mg(77 %)
Vitamin B₆0.5 mg(36 %)
Folate79 μg(26 %)
Pantothenic acid2 mg(33 %)
Biotin13 μg(29 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C34 mg(36 %)
Potassium721 mg(18 %)
Calcium96 mg(10 %)
Magnesium54 mg(18 %)
Iron2.4 mg(16 %)
Iodine6 μg(3 %)
Zinc3.6 mg(45 %)
Saturated fatty acids12.2 g
Uric acid143 mg
Cholesterol144 mg
Complete sugar7 g

Ingredients

for
4
For the stuffed zucchini blossoms
12 Zucchini flower (with fruit)
250 grams Veal shank
1 onion
1 tsp clarified butter
200 grams Whipped cream
1 egg
salt
peppers
For the sauce and rice
600 grams Tomatoes (from the pack)
1 Tbsp olive oil
salt
peppers
150 grams Rice
1 bunch Basil
How healthy are the main ingredients?
TomatoWhipped creamBasilolive oilonionegg

Preparation steps

1.

For the stuffed zucchini blossoms, open the zucchini blossoms and carefully remove the stamps with a knife. Peel the onion, chop finely, fry in butter, and let cool.

Puree the veal with a flash Hacker finely, and mix in the cream, egg, fried onion, and season with salt and pepper. Pour the veal mixture into a pastry bag and pipe out the mixture into the zucchini blossoms, finish with a small rotary movement.

Slit the zucchini fruit and press flat. Place a steamer into a pot filled with water up to 2 cm (approximately ¾ inch) high. Put the stuffed zucchini blossoms and fruit into the steamer and steam covered for 8 minutes over medium heat.

2.

Cook the rice according to package directions. Chop the basil leaves finely, add to the rice, and season with salt.

For the sauce, heat the tomatoes with olive oil, and season with salt and pepper. Spread the sauce on plate, put the steamed zucchini blossoms over and serve with basil rice.

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