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Baked Zucchini Flowers with a Creamy Ricotta Filling
THE PICKY EATER10Ingredients
30Minutes
270Calories
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Ingredients
US|METRIC
6 SERVINGS
- 12 zucchini flowers
- 500 grams ricotta (fresh, Sheep's milk or Cow's milk is fine. We used whole milk ricotta in our class, but at home I'd probably use part skim)
- grated nutmeg (Fresh, enough to sprinkle over the cheese)
- 1 cup Parmigiano Reggiano
- salt
- pepper
- 1 bunch basil
- 2 Tbsp. EVOO (for the sauce)
- cherry tomatoes (Chopped)
- balsamic syrup (for plating)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium470mg20% |
| Potassium170mg5% |
| Protein16g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber<1g4% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C6% |
| Calcium40% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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