Zucchini Blossoms with Ricotta Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 454 mg | (11 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 16 Zucchini flower
- 400 grams Zucchini
- 1 shallot
- 1 garlic clove
- salt
- freshly ground peppers
- 1 bunch Basil
- 4 Tomatoes in oil
- 200 grams Ricotta cheese
- 2 eggs
- olive oil
- Parmesan (for the garnish)
Preparation steps
Rinse zucchini blossoms, pat dry and remove stamens.
Rinse zucchini, trim and coarsely grate. Peel shallots and garlic and chop finely. Heat a little oil in a pan and saute shallots and garlic until soft. Add zucchini and season with salt and pepper. Cook for about 10 minutes over low heat. Remove from heat and let cool.
Rinse basil, shake dry, pluck leaves, add to the pan and puree zucchini mixture with an immersion blender. Dice tomatoes finely. Add ricotta, tomatoes and eggs to zucchini puree and mix well. Fill blossoms with zucchini mixture and carefully close blossoms.
Place stuffed blossoms in a greased baking dish, drizzle with a little olive oil and bake in preheated 220°C (approximately 450°F) oven for about 15 minutes until blossoms are lightly browned. Serve with Parmesan.
