Stuffed Zucchini Blossoms
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
1457
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,457 cal. | (69 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 295 g | (197 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.5 g | (78 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 42.2 μg | (70 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 33.9 mg | (283 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 293 μg | (98 %) | ||
| Pantothenic acid | 7.7 mg | (128 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 358 mg | (377 %) | ||
| Potassium | 7,259 mg | (181 %) | ||
| Calcium | 310 mg | (31 %) | ||
| Magnesium | 426 mg | (142 %) | ||
| Iron | 17.2 mg | (115 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 310 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 8 Zucchini flower
- for the filling
- 150 cooked potatoes
- 1 Zucchini
- 1 Tbsp vegetable oil
- 150 grams Ricotta cheese
- 1 egg
- 60 grams grated Parmesan
- salt
- peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Rinse the flowers gently and pat dry. Open the flowers and carefully remove the stamens. Peel the potatoes and dice finely. Rinse the zucchini, cut into small cubes and fry in a pan with oil. Drain the pan of any liquid.
2.
Add the potatoes, ricotta and cheese to the zucchini. Add the egg, sir and season with salt and pepper. Spoon the filling into the flowers gently twist the flowers ends to close. Place the flowers side by side in an oiled baking dish and bake in the preheated oven for about 20 minutes.
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