Stuffed Zucchini Flowers
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
223
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 241 mg | (6 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 Zucchini flower (with mini zucchinis)
- 2 starchy potatoes
- 50 grams grated Parmesan
- 1 garlic clove
- 2 Tbsps White vinegar
- 6 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the zucchini, pat dry and remove the pollen-covered pistil from the flowers. Cut the mini zucchinis into fine sticks.
Boil the potatoes in salted water for 25 minutes. Drain, let the steam evaporate, peel and then press through a ricer.
2.
Peel the garlic.
Season the potatoes with Parmesan, salt and pepper. Crush the garlic and mix in along with the zucchini sticks.
Spoon the mixture into the flowers and turn them up.
For the marinade, combine the vinegar and oil and season with salt and pepper. Stir in the stuffed zucchini flowers and marinate for 30 minutes before serving.
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