Zucchini Blossoms Filled with Cream Cheese in Tomato Sauce
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
294
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 461 mg | (12 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Zucchini flower
- 200 grams cream cheese
- 1 bunch Basil
- 50 grams grated Parmesan
- 1 garlic clove
Preparation steps
1.
Rinse zucchini blossoms, pat dry and remove the pistils. Open into a fan shape. Peel garlic and press into cream cheese. Mix with Parmesan and season with salt and pepper. Rinse the basil, chop leaves finely and mix in. Spoon the mixture into a piping bag with a large spout opening, fill the blossoms and close.
2.
For the sauce, heat the tomatoes with olive oil, season with salt and pepper and leave to simmer.
3.
To serve, arrange zucchini blossoms with tomato sauce.
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