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Summer skewers of zucchini flowers

Summer skewers of zucchini flowers

Who said that the skewers should only be made of meat? Today we offer a colorful, fragrant and even healthier version of the classic skewers, a vegetarian version made with… zucchini flowers, stuffed with potatoes, feta cheese, zucchini and herbs! In short, a real beauty, made even more interesting by the cooking method chosen, the oven, in order to make this recipe an exquisite and healthy moment. Cooking makes carotenoids, powerful antioxidants contained in zucchini and zucchini flowers, more available, aromatic herbs are anti-inflammatory and support digestion while feta cheese provides proteins. Here is a way to enjoy the skewers, accompanying them with a fresh and cheerful salad. What else to say, the skewers are served!

Ingredients for 4 skewers

16 zucchini flowers
2 small zucchini
1 shallot
250 grams of potatoes
50 grams of feta cheese
thyme
Marjoram
1 egg
Extra virgin olive oil
Soy sauce
Black pepper
Boil the potatoes in salted water, drain, peel and cut into cubes. Gently open the zucchini flowers and remove the pistil by cutting it at the base. Pass the flowers under running water, then pat them with absorbent paper, always proceed very gently so as not to break the flowers. Finely slice 4 flowers, keep the others aside. Clean and dice the zucchini. Chop the shallot and brown it in a pan with extra virgin olive oil. Add the zucchini, a teaspoon of tamari sauce, mix and cook for ten minutes over medium heat, when there are a few minutes left to cook, add the 4 zucchini flowers cut into strips. Separately, mash the potatoes, add the egg beaten lightly with a fork, the crumbled feta cheese and the aromatic herbs, mix. Incorporate the zucchini and shallots, season with black pepper. Stuff the flowers kept aside with the prepared mixture, close in a bundle and put three flowers on each skewer. Arrange the skewers on a baking sheet covered with baking paper, drizzle with extra virgin olive oil and bake at 200° C for 15 minutes, taking care to turn the pan halfway through cooking. Serve with a valerian salad enriched with tomatoes, olives and capers.
AUTHOR
She combines her passion for a natural lifestyle and her university studies, she has indeed a Master of Science degree in Physics and a PhD in Physics in the field of biophysics. Reading scientific articles, being updated with the latest scientific researches and testing new methods and recipes is since always her job that, we hope, has become useful to you.
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