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🍽️ Stuffed Zucchini Blossoms with Potato and Bean Mix

261 kcal · 30 min · 4 servings

Ingredients

• 200 g floury potatoes
• salt
• 100 g green beans
• 1 clove garlic
• 3 anchovy fillets
• 1 tbsp capers
• 200 g ricotta
• 1 egg
• 2 tbsp freshly chopped herbs (parsley, basil and thyme)
• 2 tbsp grated parmesan
• pepper (from the mill)
• 8 zucchini blossoms (with small zucchini)
• 2 tbsp olive oil
• 400 g cherry tomatoes
• 150 ml dry white wine

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Cook the potato cubes in salted water for about 15 minutes until tender.
4. 4. Rinse the beans under running water.
5. 5. Remove the ends of the beans.
6. 6. Blanch the beans (briefly cook in boiling water) for about 10 minutes in salted water.
7. 7. Drain the beans and rinse them with cold water to stop the cooking.
8. 8. Dry the beans well and chop them finely.
9. 9. Drain the cooked potatoes and let them drip dry.
10. 10. Let the potatoes steam dry for a moment to remove excess moisture.
11. 11. Peel the garlic and mince it finely.
12. 12. Pat the anchovies and capers dry with a kitchen towel.
13. 13. Chop the anchovies and capers finely.
14. 14. Place the drained ricotta in a bowl.
15. 15. Press the potatoes through a potato masher or mash them with a fork into the bowl.
16. 16. Mix the potatoes thoroughly with the egg.
17. 17. Add the chopped beans, garlic, anchovies, capers, herbs, and Parmesan to the mixture.
18. 18. Season the filling with salt and pepper to taste.
19. 19. Preheat the oven to 180 degrees Celsius with top and bottom heat.
20. 20. Remove the stamens and pistils from the zucchini blossoms.
21. 21. Rinse the zucchini blossoms.
22. 22. Stuff the blossoms with the vegetable filling.
23. 23. Gently twist the tips of the blossoms together to seal the filling.
24. 24. Place the stuffed blossoms in an oiled baking dish or in four small molds.
25. 25. Rinse the tomatoes and let them drip dry.
26. 26. Place the tomatoes next to the zucchini blossoms in the dish.
27. 27. Add the remaining filling to the dish as well.
28. 28. Drizzle everything with a little oil.
29. 29. Season with salt and pepper.
30. 30. Pour in the wine.
31. 31. Bake everything for about 25 minutes in the oven until golden brown.

Nutrition per serving

• kcal: 261
• Protein: 11 g · Fett/Fat: 14 g · Carbs: 15 g