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🍽️ Zucchini blossoms stuffed with salmon and ricotta

269 kcal · 30 min · 4 servings

Ingredients

• 12 zucchini blossoms (with zucchini)
• 150 g salmon fillet
• 150 g ricotta
• 2 tbsp grated parmesan
• 1 egg yolk
• 1 pinch lemon zest
• 1 tsp freshly chopped thyme
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp balsamic vinegar
• 1 tbsp finely chopped basil

Instructions

1. 1. Carefully cut out the stigma and stamens from the inside of the blossom.
2. 2. Remove the small green sepals below the petals.
3. 3. Gently swirl the zucchini with the blossom in a bowl of cold water.
4. 4. Let the zucchini drain.
5. 5. Cut the zucchini in a fan-like pattern.
6. 6. Wash the salmon and pat it dry.
7. 7. Finely chop the salmon.
8. 8. Mix the salmon with the ricotta, the egg yolk, the lemon zest, and the thyme.
9. 9. Season the mixture with salt and pepper.
10. 10. Fill the zucchini blossoms with the stuffing.
11. 11. Carefully twist the tips of the blossoms together.
12. 12. Salt and pepper the stuffed blossoms.
13. 13. Fry the blossoms in hot oil in a pan for 4 to 5 minutes until golden brown.
14. 14. Turn the blossoms occasionally.
15. 15. Remove the pan from the heat.
16. 16. Drizzle the blossoms with the lemon juice and the balsamic vinegar.
17. 17. Sprinkle the blossoms with the basil.
18. 18. Serve the zucchini blossoms.

Nutrition per serving

• kcal: 269
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 3 g