Directions:
- Boil potatoes in salted water for 10 minutes, until soft but not water-logged. Drain, allow to cool 10 minutes, and mash to a somewhat smooth consistency. Add the egg, anchovies, scallions, 4 tablespoons oil, lemon juice, thyme and salt and pepper, to taste.
- Pick through open zucchini flowers to remove stamens and check for bugs. Using a small teaspoon, stuff each blossom with 2 teaspoons of the filling.
- In a 10 to 12-inch non-stick saute pan, heat the olive oil until smoking. Place 4 flowers into the pan at a time and cook until golden brown on both sides. Season with salt and pepper.
- Arrange 3 blossoms on each of 4 warmed dinner plates and serve immediately, with bruschetta drizzled with best-quality extra-virgin olive oil, and lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.02 Kcal (1198 kJ) | ||
| Calories from fat | 168.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.75g | 29% | |
|---|---|---|---|
| Cholesterol | 65.01mg | 22% | |
| Sodium | 1056.89mg | 44% | |
| Potassium | 200.22mg | 4% | |
| Total Carbs | 19.34g | 6% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 11.36g | 23% | |
| Vitamin C | 33.5mg | 56% | |
| Iron | 1.8mg | 10% | |
| Calcium | 80.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 157.86 Kcal (661 kJ) | ||
| Calories from fat | 93.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 29% | |
|---|---|---|---|
| Cholesterol | 35.88mg | 22% | |
| Sodium | 583.33mg | 44% | |
| Potassium | 110.51mg | 4% | |
| Total Carbs | 10.68g | 6% | |
| Sugars | 1.01g | 7% | |
| Dietary Fiber | 1.87g | 14% | |
| Protein | 6.27g | 23% | |
| Vitamin C | 18.5mg | 56% | |
| Iron | 1mg | 10% | |
| Calcium | 44.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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