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Stuffed Zucchini Blossoms with Herbed Ricotta
MY JUDY THE FOODIE11Ingredients
65Minutes
130Calories
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Ingredients
US|METRIC
16 SERVINGS
- 1 cup white flour
- 1/2 tsp. sea salt
- 3/4 cup warm water
- 1 large egg
- 1 large egg (– lightly beaten)
- 1 cup ricotta cheese (fresh)
- 3 Tbsp. garden herbs (finely chopped, rosemary, basil, oregano, thyme and sage)
- 1/2 tsp. sea salt
- freshly ground pepper (to taste)
- 16 zucchini flowers (large or 20 small fresh)
- 1/2 cup olive oil (for pan-frying, or enough oil to cover the pan generously)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium170mg7% |
| Potassium45mg1% |
| Protein3g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C2% |
| Calcium4% |
| Iron4% |
* 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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