Stuffed Zucchini Flowers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 102.4 μg | (171 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 1,847 mg | (46 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 8 Zucchini flower
- 300 grams small Zucchini
- 1 shallot
- 2 garlic cloves
- salt
- freshly ground peppers
- ½ bunch Basil
- 4 dried Tomatoes (in oil)
- 200 grams Ricotta cheese
- 2 eggs
- 2 Tbsps olive oil
- 12 Zucchini
- 30 grams butter
- 120 milliliters dry white wine
Preparation steps
Preheat the oven to 220°C (approximately 425ºF).
Rinse the zucchini flowers, pat dry and remove the stamens. Rinse, trim and coarsely grate the zucchini. Peel and finely chop the shallot and garlic and fry in a little oil. Add the grated zucchini and season with salt and pepper. Cook over low heat for about 10 minutes. Remove from the heat and allow to cool.
Rinse the basil, shake dry, pluck off the leaves and purée with the zucchini.
Dice the tomatoes and add with the ricotta and eggs to the zucchini purée. Mix it up, fill the flowers and turn down the flower tops carefully. Place the flowers in a greased baking dish, drizzle with a little olive oil and cook for about 15 minutes until the flowers brown slightly.
Meanwhile, rinse the baby zucchini and cut into thin slices. Heat some butter and sauté briefly. Season with salt and pepper and deglaze with a little white wine. Cook for 5 minutes.
Arrange on warmed plates and serve topped with 2 zucchini flowers.
