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Recipe by Emporion
Zucchini Flowers au Gratin are a delicious side dish typical of Italian cuisine. This recipe uses zucchini flowers stuffed with a delicious filling made with veal and cheese, all baked au gratin. A tasty and flavorful dish that pairs perfectly with many main courses.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Combine the ground meat with the egg, the grated Parmigiano, a little chopped parsley, salt and pepper; mix the filling well.
Step 2 of 5: Fill the previously washed and dried zucchini flowers with a little of this mixture.
Step 3 of 5: Arrange them in a lightly buttered baking dish and cover them with plenty of béchamel sauce.
Step 4 of 5: Sprinkle the surface with small flakes of butter and gratin in the oven at 220 degrees for about 20 minutes.
Step 5 of 5: Transfer to a serving platter and serve immediately, otherwise the zucchini flowers will become too soft.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving108 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 869 kJ208 kcal | 808 kJ193 kcal |
| Fat | 14.93 g | 13.89 g |
| of which saturated fatty acids | 6.08 g | 5.66 g |
| Carbohydrates | 6.65 g | 6.19 g |
| of which sugars | 2.8 g | 2.6 g |
| Fibre | 0.18 g | 0.17 g |
| Protein | 11.75 g | 10.93 g |
| Salt | 0.1 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
