Squash Blossoms Stuffed with Ricotta


epicurious
40 mins (prep 40)
17 ingredients
makes 4 (first course) or 2 (main course) servings
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms—known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.

Categories:  quick-&-easy , italian-american , summer ,
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Ingredients

Nutrition

Serving Size (136.22 g)
Servings 4
Amount per Serving
Calories 90.69 Calories from Fat 66.78
% Daily Value *
Total Fat 7.42g 45.64%
Saturated Fat 1.02g 20.49%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 16.14mg 2.69%
Total Carbohydrate 6.18g 8.24%
Dietary Fiber 0.07 g 1.05%
Sugars 4.53 g %
Protein 0.24g 1.91%
Vitamin A 0.1IU% Vitamin C 0.23mg%
Calcium 5.26mg% Iron 0.15mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
hot red pepper flakes, plum tomatoes, whole-milk ricotta, large egg yolk, finely chopped mint, zucchini squash, large, plus, or, vegetable oil for frying, a
 

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