You know Guys, last night, Mom told me that a bouquet of flowers just arrived for me! Flowers? For me? Wow: I didn't want to believe it in fact I was right to be skeptical. It was a bouquet of flowers, yes, but of pumpkin !!! Okay, just the thought, right? Let's look at the positive thing: I have about ten fresh courgette flowers, ideal for stuffing. I'd make a nice delicate filling with ricotta, yogurt and zucchini: do you want to prepare this recipe with me? Let's find out what is needed together.
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Identity Card of the Recipe
- 107 KCal Calories per serving
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Ingrediants
For the courgette flowers
- about ten courgette flowers
- a handful of rocket
- q.s. of pepper
- q.s. of salt
- 1 tablespoon of extra virgin olive oil
- 20 g of sesame seeds
- 200 g of zucchini
- 100 g of Greek yogurt
- 100 g of fresh ricotta
To brush
- 40 g (1 medium) of egg white
- enough of sesame seeds
- a pinch of salt
- a pinch of pepper
Materials Needed
- Pocket knife
- Blotting paper
- Bowl
- Cooking pan
- Wooden ladle
- Immersion mixer
- Baking tray
- Sac à poche (optional)
- Scissors
Preparation
- Wash the courgettes, remove the ends and cut them into small pieces: sauté them in a pan for about ten minutes with a drizzle of oil, salt and pepper.
- Clean the courgette flowers by opening them gently with your hands: remove the central pistil and wash them with fresh water. Dab the courgette flowers with absorbent paper or a soft cloth.
- Meanwhile, the zucchini will have softened. Then pour them into an immersion blender and blend well until you get a cream.
- In a bowl, pour the ricotta, Greek yogurt (0% fat), the zucchini puree, the sesame seeds and the chopped rocket. Season with salt and pepper.
- Pour the mixture into a pastry bag and fill the courgette flowers.
- Shell the egg, taking care to divide the yolk from the egg white. Beat the egg white lightly with a fork and brush the surface of all the courgette flowers: in this way, the courgette flowers will remain crunchy.
- Spread a part of the ricotta mixture on the baking tray: place the stuffed courgette flowers brushed with egg white. Sprinkle with a little sesame seeds.
The right idea
To brown the surface, you can sprinkle the courgette flowers with a little grated Parmesan cheese.- Bake the pan at 180 ° C for about 15-20 minutes, until the surface is golden.
- Serve the steaming stuffed courgette flowers, perhaps accompanying with fresh rocket.
Alice's comment - PersonalCooker
And here's how to "recycle" (so to speak) the bunch of flowers that was given to me. An excellent alternative to fried ones, the stuffed zucchini flowers cooked in the oven are an elegant and very delicate appetizer to be enjoyed perhaps in good company.Nutritional values and Health Comment on the recipe
The stuffed courgette flowers in the oven are an appetizer or a dish, depending on the use. They bring a fair amount of energy deriving mainly from high biological value proteins and lipids. The average portion of baked stuffed courgette flowers is 100-300g (110-330kcal), depending on the role attributed to it in the meal.
