Ricotta-Stuffed Zucchini Blossoms with Panzanella

Ricotta-Stuffed Zucchini Blossoms with Panzanella
18 Ingredients
  • 1 1/4 cups red wine vinegar
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons sugar
  • 1 clove garlic, smashed
  • 1/2 small red onion, thinly sliced
  • 1/2 kirby cucumber, sliced into 1/8-inch rounds
  • Six 1-inch slices stale Italian bread, crusts removed, cut into 1-inch cubes
  • 1 pint cherry tomatoes, cut in half
  • 6 fresh basil leaves, cut into a chiffonade
  • 2 to 3 tablespoons big fat finishing oil
  • 8 zucchini blossoms
  • 1 1/2 cups ricotta cheese
  • 1/2 cup freshly grated Parmigiano
  • 1 bunch fresh Italian parsley, leaves finely chopped
  • Kosher salt
  • Peanut or other neutral-flavored oil
  • 1 1/2 cups all-purpose flour
  • 3/4 to 1 cup dry white wine
Nutrition
635
32% daily value
4 servings
                                       
                                            vegetarian
     

Fat

40% 26

Saturated

55% 11

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 4

Carbs

21% 63

Carbs (net)

- 59

Fiber

16% 4

Sugars

- 6

Sugars, added

- 2

Protein

49% 25

Cholesterol

19% 57

Sodium

46% 1096

Calcium

44% 440

Magnesium

16% 67

Potassium

13% 627

Iron

30% 5

Zinc

23% 3

Phosphorus

55% 385

Vitamin A

28% 248

Vitamin C

39% 36

Thiamin (B1)

49% 1

Riboflavin (B2)

46% 1

Niacin (B3)

31% 5

Vitamin B6

18% 0

Folate equivalent (total)

70% 279

Folate (food)

- 78

Folic acid

- 118

Vitamin B12

20% 0

Vitamin D

80% 12

Vitamin E

16% 2

Vitamin K

225% 270

Sugar alcohols

- 0

Water

- 345
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