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Stuffed Pumpkin Flowers

ingredients

servings

4

Courgette flowers

8 unit

Tuna in oil

180 oz

Tomato pulp

1 spoon

Iodized salt

to taste

Borlotti beans

180 oz

Grated Parmesan cheese

3 spoons

Dried thyme

to taste

Dry rosemary

to taste

Extra virgin olive oil

to taste

Breadcrumbs

to taste

Swiss cheese

50 oz

second courses from Italy - Umbria

Stuffed Pumpkin Flowers

Stuffed Pumpkin Flowers

with gluten with fish with lactose high in fiber high in calcium source of D vitamins high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stuffed Pumpkin Flowers

Zucchini flowers stuffed with Tuna

Stuffed Pumpkin Flowers step 1

step 1

Put the beans in a blender -100 grams per 100 grams of tuna - the drained tuna, a bit 'of Parmesan cheese, smells and a couple of tablespoons of oil.

Stuffed Pumpkin Flowers step 2

step 2

If the mixture is too soft add the breadcrumbs. Wash the zucchini flowers and eliminate the side growths at the base of the flower, and the pistils. Cut Swiss cheese into 8 strips

Stuffed Pumpkin Flowers step 3

step 3

Gently pull open the flowers and fill them with the mixture. Place the center of each flower a cheese stick. Close them and pass them in breadcrumbs.

Stuffed Pumpkin Flowers step 4

step 4

Oleare a bit 'with parchment paper and coat a roasting pan. Arrange the zucchini flowers and cook in preheated oven at 200 degrees for 10-15 minutes.

Stuffed Pumpkin Flowers step 5

step 5

Serve two zucchini flowers in the head and decorate with rosemary.

Stuffed Pumpkin Flowers step 6

step 6

If you like the recipe, you can follow me on instagram lidiaunderscoresivolella. Put like and write me .... I will insert with pleasure the recipe with proceedings in OREEGANO blog.

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