An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (8)
Italian Stuffed Zucchini Flowers
NUTRITION · PER SERVING30M COOK
CAL 3%·PRO 9%
CARBS 5G28% OF CAL
0G FIBER4G OTHER0G TOTAL SUGAR
FAT 3G42% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate zucchini blossoms stuffed with mozzarella and prosciutto, then fried until golden. An elegant summer appetizer that's crispy outside and creamy within.
starteritalian⚙️ food processor🌀 blender
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 large eggs
- ½ teaspoon salt
- 8-9 tablespoons flour
- ¼ cup milk
- 8-10 zucchini flowers
- 3½ ounces fresh mozzarella cut into small cubes
- 3-4 slices prosciutto cut into small strips
At a glance
PER SERVING · TIME 30M
CAL 3%·PRO 9%
CARBS 5G28% OF CAL
0G FIBER4G OTHER0G TOTAL SUGAR
FAT 3G42% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 214mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 17mg
- Calcium
- 42mg
- Iron
- 0.45mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.