stuffed zucchini flowers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
20 zucchini flowers (or any other squash)1 pound 2% fat cottage cheese2 ounces part skim mozzarella, grated2 tablespoons parmesan2 ounces prosciutto, finely chopped6 pieces sundried tomatoes, chopped4 pieces canned artichoke hearts1/2 cup chopped parsleyabout 40 to 60 basil leaves, whole1 large eggFresh ground black pepper, to taste
makes 10 servings (two flowers)
Mix together all ingredients except flowers and basil.
Stuff each flower with one to two tablespoons of the mix, filling the solid part of the flower.
Insert 2 or 3 basil leaves in the filling and close the flower by twisting the petals.
Brush the stuffed flowers with olive oil, and put in oven at 350 for 45 minutes, uncovered.
Voilà!
Number of Servings: 10
Recipe submitted by SparkPeople user COLLYBIE.
Mix together all ingredients except flowers and basil.
Stuff each flower with one to two tablespoons of the mix, filling the solid part of the flower.
Insert 2 or 3 basil leaves in the filling and close the flower by twisting the petals.
Brush the stuffed flowers with olive oil, and put in oven at 350 for 45 minutes, uncovered.
Voilà!
Number of Servings: 10
Recipe submitted by SparkPeople user COLLYBIE.
Nutritional Info Amount Per Serving
- Calories: 105.4
- Total Fat: 5.1 g
- Cholesterol: 29.2 mg
- Sodium: 276.3 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 1.0 g
- Protein: 10.6 g
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