Try this Fried Zucchini Flowers with Goat Ricotta recipe, or contribute your own.
Suggest a better descriptionPick through open zucchini flowers to remove stamens and check for bugs. In a medium mixing bowl, stir together goat ricotta, egg, scallions and nutmeg and taste for seasoning. Using a small teaspoon, stuff each blossom with 1 1/2 teaspoons of filling and set aside. Roughly chop tomatoes and place in blender with olive oil, basil leaves and salt and blend until smooth. Pour through strainer into bowl and set aside. In a 10- to 12-inch non-stick sautJ pan, heat virgin olive oil until smoking. Place 4 flowers into pan at a time and cook until golden brown on both sides. Arrange 3 blossoms on each plate, drizzle with sauce and serve immediately. Yield: 4 servings Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #394 by "suechef@sover.net"
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Serving Size: 1 Serving (3278g) | ||
Recipe Makes: 1 | ||
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Calories: 2009 | ||
Calories from Fat: 1477 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 164.1g | 219 % | |
Saturated Fat 33.4g | 167 % | |
Monounsaturated Fat 106.5g | ||
Polyunsanturated Fat 17.4g | ||
Cholesterol 287.8mg | 89 % | |
Sodium 778.1mg | 27 % | |
Potassium 6710.2mg | 177 % | |
Total Carbohydrate 98.3g | 29 % | |
Dietary Fiber 28.4g | 114 % | |
Sugars, other 69.9g | ||
Protein 64.1g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2009
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