Stuffed flowers Ligurian style are a delicious side dish typical of Ligurian cuisine. Zucchini flowers are stuffed with a tasty mixture of potatoes, grated Parmesan cheese, chopped mint, and egg yolk. They are then baked until golden and crispy. This dish is a great idea to enrich your summer menu and surprise your guests with a unique and aromatic flavor.
Boil the potatoes in salted water, mash them with a potato masher, and collect the puree in a bowl; mix in the egg, the yolk, the grated Parmesan cheese, the chopped mint, salt, and pepper
Distribute the mixture into the previously washed zucchini flowers and place them on a baking sheet covered with parchment paper, drizzle with a little oil, and bake at 180 degrees for 15 minutes
Serve them immediately while hot
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Italia, Liguria
| Energy (kcal) | 98.1 |
| Carbohydrates (g) | 11.67 |
| of which Sugars (g) | 0.51 |
| Fat (g) | 3.4 |
| of which Saturates (g) | 1.78 |
| Protein (g) | 5.28 |
| Fiber (g) | 1.28 |
| Sale (g) | 0.06 |
