Stuffed Zucchini Flowers with Pinenuts, Ricotta and Watercress Recipe

Name: Stuffed Zucchini Flowers with Pinenuts, Ricotta and Watercress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lg. zucchini blossoms; 4 tbsp. pine nuts, toasted under broiler until dark brown; 8 oz. ricotta cheese; 1 lg. egg; 1/4 cup finely chopped fresh parsley; 1 dash nutmeg; 1 tsp. salt, divided; 1 bunch watercress, stems removed, washed and spun dry; 8 oz. plain yogurt; 4 fl. oz. extra-virgin olive oil, divided; 1 lemon, juice of

Servings: persons

12 lg. zucchini blossoms
4 tbsp. pine nuts, toasted under broiler until dark brown
8 oz. ricotta cheese
1 lg. egg
1/4 cup finely chopped fresh parsley
1 dash nutmeg
1 tsp. salt, divided
1 bunch watercress, stems removed, washed and spun dry
8 oz. plain yogurt
4 fl. oz. extra-virgin olive oil, divided
1 lemon, juice of

1
Wash and pat dry zucchini blossoms and set aside.
2
Mix 2 tablespoons pine nuts, ricotta, egg, parsley and nutmeg in a medium mixing bowl until homogenous and of a rough paste-like consistency.
3
Gently open each flower and, using a small teaspoon, place 2 tablespoons ricotta mixture in each flower and close up again by twisting ends of flower like the ends of a mustache.
4
Set aside.
5
In a blender, mix 1/2 watercress, yogurt and 1/2 teaspoon salt until smooth and creamy (about 1 minute).
6
In a 10- to 12-inch nonstick pan, heat 1 ounce of the extra-virgin olive oil until just smoking and place 6 blossoms in pan.
7
Cook until golden brown (about 2 minutes) and turn once, cook 1 minute more and remove to warm plate.
8
Repeat with remaining blossoms.
9
While last blossoms are cooking, toss remaining watercress with remaining 2 ounces of extra-virgin olive oil and juice of 1 lemon to coat.
10
Divide into center of 4 plates.
11
Drizzle a puddle of yogurt sauce around watercress and place 3 warm blossoms in Mercedes-Benz angles on top of sauce.
12
Sprinkle each plate with a few of the remaining pine nuts and serve.

1216

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 lg. zucchini blossoms, 4 tbsp. pine nuts, toasted under broiler until dark brown, 8 oz. ricotta cheese, 1 lg. egg, and more.

Yes, Stuffed Zucchini Flowers with Pinenuts, Ricotta and Watercress falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Zucchini Flowers with Pinenuts, Ricotta and Watercress

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