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🍽️ Grilled Zucchini Flowers with Tomato-Oregano Marinade

146 kcal · 30 min · 4 servings

Ingredients

• 8 zucchini blossoms
• 2 sun-dried tomatoes
• 3 sprigs oregano
• 1 lime
• 4 tbsp olive oil
• 50 g pecorino
• salt
• pepper

Instructions

1. 1. Remove the pointed green sepals at the base of each flower.
2. 2. Gently open the petals.
3. 3. Carefully pull out the pistil (the inner reproductive part).
4. 4. Cut off the bottom end of the flower.
5. 5. Finely chop the dried tomatoes.
6. 6. Wash the oregano and shake it dry.
7. 7. Pluck the oregano leaves from the stems.
8. 8. Finely chop the oregano leaves.
9. 9. Squeeze the juice of one lime.
10. 10. Place the chopped tomatoes, oregano, and lime juice into a bowl.
11. 11. Stir the olive oil into the mixture.
12. 12. Shave the Pecorino cheese into fine flakes using a vegetable peeler.
13. 13. Heat a grill pan or a grill.
14. 14. Place the flowers on the hot grill surface.
15. 15. Grill the flowers over medium heat for 4 to 5 minutes on all sides.
16. 16. Remove the grilled flowers from the grill.
17. 17. Place them on a serving plate.
18. 18. Season the flowers with salt and pepper.
19. 19. Drizzle the flowers immediately with the prepared marinade.
20. 20. Sprinkle the shaved Pecorino flakes over the top.
21. 21. Let the ingredients rest for 15 minutes.

Nutrition per serving

• kcal: 146
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 1 g