Appetizer with Zucchini Flowers

Did you know that zucchini flowers are also edible? Of course they are, so treat yourself to this excellent appetizer as soon as possible!

Details

  • Preparation Time: 8 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 0.5 bouquet Thyme, raw

  • 12 pieces Pumpkin flowers

  • 6 pieces Small pumpkins

  • 3 spoons Oil, olive

  • 50 g Cheese, Parmesan, grated

  • 150 g Cheese, ricotta

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Thoroughly wash the parsley and finely chop it. Gently rinse the zucchini flowers and pat them dry. Carefully open the flower cups and use kitchen scissors to remove the pistils.

  2. Thoroughly wash the zucchinis, finely grate two of them, and cut the rest in half. Place a pan on the stove and heat it up, then add oil. Sauté the zucchini flowers and halved zucchinis in the oil for about 2 minutes. Mix the grated zucchini with Parmesan, parsley, and ricotta. Season the sauce to taste with salt and pepper.

  3. Serve the flowers, zucchinis, and sauce on a plate, then present the appetizer to your guests.

Nutrition Information (Per 100g)

  • Calories: 75.62 kcal
  • Fat: 4.94 g
    • Saturated Fat: 1.83 g
  • Carbohydrates: 2.87 g
    • Sugars: 0 g
  • Protein: 4.3 g
  • Fiber: 0.72 g

Advice

If desired, you can fill the prepared zucchini flowers with the prepared sauce at the end. A rosé wine pairs well with this dish.