Zucchini Flower and Zucchini Noodle Bundt Cake.
In this wonderful season, you may have seen zucchini flowers at the greengrocer’s stand.
You might have prepared them in a thousand ways; today, I present them to you in a light recipe along with zucchini noodles. In one go, you’ll have proteins, carbohydrates, and fiber.
The carbohydrates are few, only 100 grams, made up of Sicilian-style breadcrumbs. (see recipe)Click here.
This is a very light dish, quick to make, and very tasty, suitable for all ages. It’s also a smart and cute way to make our little rascals who are always very reluctant eat “hidden” vegetables.

Thoughts for you:

Cost: Very economical
Rest time: 15 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

229.80 Kcal

calories per serving

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Energy 229.80 (Kcal)
Carbohydrates 23.08 (g) of which sugars 2.87 (g)
Proteins 15.83 (g)
Fat 8.83 (g) of which saturated 3.79 (g)of which unsaturated 4.70 (g)
Fibers 2.31 (g)
Sodium 573.46 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

5 eggs
10 zucchini flowers (zucchini)
3/4 cup breadcrumbs (seasoned Sicilian style see recipe)
1/2 cup milk
1 lb zucchini
to taste salt
to taste pepper (ground)
10 leaves mint

Zucchini Flower and Zucchini Noodle Bundt Cake

Tools

What we need to prepare the

Mandoline for zucchini noodles
Bowl
Cutting board
Knife
Bundt Pan 24 cm

Preparation of Zucchini Flower and Noodle Bundt Cake

Prepare the breadcrumbs following this recipe. Click here
Clean the zucchini flowers, remove the stem, pistils, and sepals.
Wash the petals gently, then let them drain.
Once they are drained, cut them into strips.
Wash the zucchinis, cut off the ends, and use a mandoline to make noodles.
I use this one, and I really like it. Try it. Click here now, it’s on sale for you.
Break the eggs into a bowl,
Pour in the milk, the Sicilian seasoned breadcrumbs, chopped mint leaves, and season with salt and pepper.
Beat until the mixture is smooth and homogeneous.
Take a bundt pan; if it’s not silicone, you need to butter and flour it. If it’s silicone, there’s no need.
Distribute the flowers and zucchini noodles, season with a pinch of salt, and…
Pour in the mixture we prepared earlier.
Bake in a preheated oven at 350°F (convection) or 375°F (static) for at least 20 minutes.
Then do the toothpick test.
After the time has passed, let it rest for at least 15 minutes, then flip and unmold.
Decorate with mint sprigs and serve at room temperature.
The Zucchini Flower and Zucchini Noodle Bundt Cake is ready.