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 an excellent idea to enrich your summer menu and surprise your guests with a unique and aromatic flavor.
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Boil the potatoes in salted water, mash them with a potato masher and collect the purée in a bowl; mix in the egg, the yolk, the grated Parmigiano cheese, the chopped mint, and season with salt and pepper
Spread the mixture into the zucchini flowers, previously washed, and arrange them on a baking sheet lined with parchment paper; drizzle with a little oil and bake at 180 degrees for 15 minutes
Serve them immediately, very hot
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Italia, 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 |
