Recipes from Italy · by Silvana Nava★ 5.0 (1)
Ricotta Stuffed Zucchini Flowers
NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 28%
CARBS 8G10% OF CAL
0G FIBER0G ADDED0G INTRINSIC8G OTHER0G TOTAL SUGAR
FAT 24G73% OF CAL
10G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate zucchini flowers stuffed with creamy ricotta and anchovies, baked or grilled until tender. An elegant Mediterranean appetizer with savory depth.
starteritalianfish🍪 sheet pan♨️ grill🔥 ovengluten free
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 zucchini ( flowers)
- 250 g Ricotta cheese (~ 1 cup)
- 4-5 anchovy fillets ( in oil)
- 100 g Parmigiano Cheese (~ 1 cup, grated)
- nutmeg ( to taste)
- 3 tablespoons olive oil (extra virgin )
At a glance
PER SERVING · TIME 25M
CAL 15%·PRO 28%
CARBS 8G10% OF CAL
0G FIBER0G ADDED0G INTRINSIC8G OTHER0G TOTAL SUGAR
FAT 24G73% OF CAL
10G SAT14G 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
- 15m
- Cook
- 10m
- Sodium
- 671mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 375mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 671MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.