Stuffed and gratinated zucchini flowers are an exquisite and wholesome dish. Ideal for a light and tasty lunch.
Clean the vegetables by cutting them into coarse pieces.
Remove the pistil from the zucchini flowers without breaking them.
Cook the vegetables in a steamer and mash them with a potato masher.
Mix the vegetables with the eggs, grated cheese and extra-virgin olive oil.
Fill the zucchini flowers with the filling using a fork.
Arrange the flowers on a baking tray lined with parchment paper and sprinkle them with oil and breadcrumbs.
Bake at 180 degrees for 30 minutes.
Remove from the oven and let cool before serving.
Bowl
Potato masher
Baking tray
Parchment paper
Steamer
In the refrigerator
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 eaten cold.
Italia, Lazio
| Energy (kcal) | 46.15 |
| Carbohydrates (g) | 4.91 |
| of which sugars (g) | 1.49 |
| Fat (g) | 1.48 |
| of which saturates (g) | 0.8 |
| Protein (g) | 3.05 |
| Fibre (g) | 1.14 |
| Salt (g) | 0.08 |
