Italian Vegetable - Zucchini Flowers By: Gaius S.
I pretty much never eat vegetables, but found this while living in Italy. It is one of the few vegetables I cheerfully eat, and this is a high protein low carb food best fit for me (and any CFRD). After Italy I began to appreciate cooking more. When the fiancée would come over I would pretend my kitchen was a hotel where everything was at her service. She was discontent that I wouldn't eat vegetables, but discovered I liked zucchini flowers from my favorite restaurant in Rome, so she got me to make it myself. Now "the hotel" makes them for her from time to time.
- 20 zucchini flowers
- 3/4 c ricotta cheese
- 1 Tbsp grated parsley
- 1 egg
- 1 Tbsp grated parmesan cheese
- 2 Tbsp butter or olive oil
- Add All Ingredients
Mix the egg, parsley, parmesan, and ricotta in a bowl.
Add salt and pepper, if you would like.
Pull open the top of the zucchini flowers and stuff the inside with the cheese combination.
Turn a medium heat on a frying pan, into which put the butter or oil.
When the pan is hot add the stuffed zucchini flowers and cook for about 4 minutes, turning them over halfway through. If the heat is low you can cook longer, but if the heat is too high you will find turning can tear them apart. Better to work with a lower heat and raise the temperature than contend with the reverse.
- Servings: 3
Amount per serving:
- Calories: 223
- Fat: 19 g
- Sodium: 105 mg
- Protein: 10 g
- Calcium: 160 mg
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