Ingredients
- Tools
- Zucchini flowers
8units8units - Carrots
2units2units - Green beans
100g100g - Potatoes
3units3units - Zucchini
1unit1unit - Eggs
2units2units - Grated parmesan cheese
100g100g - Extra virgin olive oilto taste
- Breadcrumbsto taste
Preparation
- STEP 1 OF 8
Clean the vegetables by cutting them into coarse pieces.
- STEP 2 OF 8
Remove the pistil from the zucchini flowers without breaking them.
- STEP 3 OF 8
Cook the vegetables in the steamer and mash them with a potato masher.
- STEP 4 OF 8
Mix the vegetables with the eggs, grated cheese, and extra virgin olive oil.
- STEP 5 OF 8
Fill the zucchini flowers with the stuffing using a fork.
- STEP 6 OF 8
Place the flowers on a baking tray lined with parchment paper and sprinkle them with oil and breadcrumbs.
- STEP 7 OF 8
Bake at 180 degrees for 30 minutes.
- STEP 8 OF 8
Remove from the oven and let cool before serving.
Suggestions
Bowl
Potato masher
Baking tray
Parchment paper
Steamer
General Information
Storage notes
In the refrigerator
More information
Stuffed and gratinated zucchini flowers are excellent served as an appetizer or as a side dish. They keep well in the refrigerator and are also perfect to eat cold.
Origin
Italia, Lazio
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 61.27 |
Carbohydrates (g) | 4.27 |
of which Sugars (g) | 1.33 |
Fat (g) | 2.75 |
of which Saturates (g) | 1.48 |
Protein (g) | 4.66 |
Fiber (g) | 1.06 |
Sale (g) | 0.06 |
- Proteins4.66g·37%
- Carbohydrates4.27g·34%
- Fats2.75g·22%
- Fibers1.06g·8%