Zucchini Flowers Stuffed with Potato and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 305 mg | (8 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 2 g |
Ingredients
Preparation steps
Step 1:
Dip zucchini flowers in cold water, gently shake to dry and set aside to drain. Rinse and peel potatoes and cut in half. Cook in salted water until tender for about 25 minutes.
Step 2:
Cut zucchini into small pieces and place in a saucepan with a few tablespoons of water and a pinch of salt. Cover and cook until tender for about 5 minutes.
Drain zucchini and mash in a bowl.
Step 3:
Drain potatoes and squeeze through a ricer and mix with cooked zucchini.
Step 4:
Chop basil and marjoram and combine with vegetable mixture. Press 2 peeled cloves through garlic press into the mixture.
Step 5:
Stir together parmesan, egg and 2 tablespoons olive oil.
Step 6:
Mix vegetable mixture and egg mixture thoroughly and season with salt and pepper.
Step 7:
Remove pistils from zucchini flowers.
Step 9:
Preheat oven to 200°C (approximately 400°F).
Fill zucchini flowers with vegetable mixture. Twist together the tips carefully and arrange evenly in greased baking dish. Drizzle with remaining oil and bake for about 15 minutes. Serve immediately.
