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Picture of Pan-fried Stuffed Squash Blossoms with Lemony Walnut Ricotta
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 893 kcal 45 %
  • Fat 82 g 127 %
  • Saturated 9 g 43 %
  • Carbs 26 g 9 %
  • Fiber 15 g 59 %
  • Protein 30 g 61 %
  • Cholesterol 0 mg 0 %
  • Sodium 444 mg 19 %
  • Calcium 104 mg 10 %
  • Magnesium 196 mg 47 %
  • Potassium 452 mg 10 %
  • Iron 4 mg 25 %
  • Zinc 9 mg 81 %
  • Phosphorus 325 mg 46 %
  • Vitamin A 3 µg 0 %
  • Vitamin C 9 mg 10 %
  • Thiamin (B1) 20 mg 1627 %
  • Riboflavin (B2) 20 mg 1503 %
  • Niacin (B3) 113 mg 707 %
  • Vitamin B6 20 mg 1518 %
  • Folate equivalent (total) 93 µg 23 %
  • Vitamin B12 16 µg 649 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 4 mg 26 %
  • Vitamin K 19 µg 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pan-fried Stuffed Squash Blossoms with Lemony Walnut Ricotta

Ingredients

  • 1 bunch squash blossoms (about 12) preferably with stems attached
  • 3/4 cup raw walnut pieces
  • 1 garlic clove
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon mellow white miso
  • 1/2 teaspoon ground sea salt
  • 1/4 teaspoon cracked black pepper
  • 1-2 tablespoons water
  • 2-3 tablespoons olive oil, for frying
  • extra lemon juice and black pepper for garnish

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