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🍽️ Stuffed Zucchini Blossoms with Dill Yoghurt Dressing

287 kcal · 30 min · 4 servings

Ingredients

• 4 zucchini blossoms (with small zucchini)
• 150 g salmon fillet
• 150 g ricotta
• 2 tbsp grated parmesan
• 1 egg yolk
• 1 tsp lemon zest
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 100 ml dry white wine
• 1 cucumber
• 200 g yogurt
• 1 pinch sugar
• 1 tbsp lemon juice
• 1 sprig dill
• 1 sprig thyme

Instructions

1. 1. Carefully cut out the stigma and stamens from the inside of the flower.
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, parmesan, egg yolk, and lemon zest.
9. 9. Season the mixture with salt and pepper.
10. 10. Fill the mixture into the blossoms.
11. 11. Carefully twist the tips of the blossoms together.
12. 12. Salt and pepper the stuffed blossoms.
13. 13. Fry the blossoms briefly in hot oil in a pan on all sides.
14. 14. Deglaze the pan with the wine.
15. 15. Simmer the blossoms covered for approx. 5 minutes over low heat until cooked through.
16. 16. Peel the cucumber.
17. 17. Halve the cucumber lengthwise.
18. 18. Seed the cucumber halves.
19. 19. Cut the cucumbers lengthwise into thin strips or shave them with a peeler.
20. 20. Distribute the cucumber strips on plates.
21. 21. Whisk the yoghurt with the sugar, lemon juice, and some of the white wine cooking liquid.
22. 22. Season the sauce with salt and pepper to taste.
23. 23. Drizzle the sauce over the cucumber strips.
24. 24. Sprinkle the cucumbers with the picked herb tips.
25. 25. Remove the zucchini blossoms from the cooking liquid.
26. 26. Place the blossoms on top of the cucumbers.
27. 27. Serve the dish.

Nutrition per serving

• kcal: 287
• Protein: 16 g · Fett/Fat: 19 g · Carbs: 7 g