Zucchini Flowers Stuffed with Feta, Herbs and Mushrooms
Nutritional values
(Percentage of daily recommendation)
Calorie | 139 cal. | (7 %) | ||
Protein | 7 g | (7 %) | ||
Fat | 12 g | (10 %) | ||
Carbohydrates | 1 g | (1 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 0.7 g | (2 %) |
Vitamin A | 0.1 mg | (13 %) | ||
Vitamin D | 0.5 μg | (3 %) | ||
Vitamin E | 0.7 mg | (6 %) | ||
Vitamin K | 5.4 μg | (9 %) | ||
Vitamin B₁ | 0 mg | (0 %) | ||
Vitamin B₂ | 0.3 mg | (27 %) | ||
Niacin | 3.1 mg | (26 %) | ||
Vitamin B₆ | 0 mg | (0 %) | ||
Folate | 16 μg | (5 %) | ||
Pantothenic acid | 0.5 mg | (8 %) | ||
Biotin | 4.2 μg | (9 %) | ||
Vitamin B₁₂ | 0.2 μg | (7 %) | ||
Vitamin C | 3 mg | (3 %) | ||
Potassium | 155 mg | (4 %) | ||
Calcium | 103 mg | (10 %) | ||
Magnesium | 12 mg | (4 %) | ||
Iron | 0.7 mg | (5 %) | ||
Iodine | 34 μg | (17 %) | ||
Zinc | 0.6 mg | (8 %) | ||
Saturated fatty acids | 6.4 g | |||
Uric acid | 17 mg | |||
Cholesterol | 26 mg | |||
Complete sugar | 1 g |
Ingredients
- 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
Preparation steps
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.
Place in raclette pan and grill until golden brown for 5-6 minutes. Serve immediately.