Zucchini Flowers Stuffed with Feta, Herbs and Mushrooms

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Zucchini Flowers Stuffed with Feta, Herbs and Mushrooms
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
139
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie139 cal.(7 %)
Protein7 g(7 %)
Fat12 g(10 %)
Carbohydrates1 g(1 %)
Sugar added0 g(0 %)
Roughage0.7 g(2 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.7 mg(6 %)
Vitamin K5.4 μg(9 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.1 mg(26 %)
Vitamin B₆0 mg(0 %)
Folate16 μg(5 %)
Pantothenic acid0.5 mg(8 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C3 mg(3 %)
Potassium155 mg(4 %)
Calcium103 mg(10 %)
Magnesium12 mg(4 %)
Iron0.7 mg(5 %)
Iodine34 μg(17 %)
Zinc0.6 mg(8 %)
Saturated fatty acids6.4 g
Uric acid17 mg
Cholesterol26 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
4 Zucchini flower (with zucchini)
100 grams button Mushroom
1 shallot
1 garlic clove
1 Tbsp olive oil
150 grams Feta
1 Tbsp freshly chopped marjoram
salt
1 splash lemon juice
freshly ground peppers
How healthy are the main ingredients?
Fetaolive oilmarjoramshallotgarlic clovesalt

Preparation steps

1.

Rinse zucchini, drain and pat dry and cut into small pieces. If needed, carefully rinse flowers, drain and pat dry. Open flowers and remove pistils. Clean mushrooms and cut into small cubes. Peel shallot and garlic and finely chop. Heat oil in a pan and sauté onions, garlic, mushrooms and zucchini for about 3-4 minutes. Place in a bowl and let cool. Crumble feta and mix feta and marjoram into vegetables. Season with salt, lemon juice and pepper. Fill flowers with mixture and carefully press flower tops together. Roll on work surface, so that filling is evenly distributed in flowers. With a sharp knife, carefully cut each into 6-8 mm (approximately ¼ inch) thick slices.

2.

Place in raclette pan and grill until golden brown for 5-6 minutes. Serve immediately.

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