Ligurian stuffed flowers are a delicious side dish typical of Ligurian cuisine. The zucchini flowers are filled with a tasty mixture of potatoes, grated Parmigiano 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, pass them through a potato ricer and collect the purée in a bowl; mix in the egg, the yolk, the grated Parmigiano, the chopped mint, and season with salt and pepper.
Fill the previously washed zucchini flowers with the mixture and arrange them on a baking tray lined with parchment paper; drizzle with a little olive oil and bake at 180°C for 15 minutes.
Serve them immediately while hot.
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Italy, Liguria
| Energy (kcal) | 279 |
| Carbohydrates (g) | 1.77 |
| of which Sugars (g) | 1.77 |
| Fat (g) | 19.16 |
| of which Saturates (g) | 12.04 |
| Protein (g) | 23.27 |
| Fiber (g) | 1.87 |
| Sale (g) | 1.08 |
