I couldn’t resist the beautiful zucchini blossoms in my garden this morning so of course I had to pick them and stuff them. With so many vitamins and minerals that help with immune health and heart health, zucchini flowers are a nutritious and delicious snack or even breakfast, depending on how big/how many blossoms you can find. Be sure to pick the flowers that don’t have a zucchini growing on the end of them unless you’re hoping to produce smaller zucchini as this will stunt the growth of the zucchini.
Stuffed Zucchini Blossoms
Prep time: 15 minutes, Cook time: 10 minutes
Ingredients:
6 medium sized zucchini blossoms
1 tbsp olive oil
2 eggs
Desired herbs for flavour (I used a few leaves of fresh basil, oregano, and parsely from the garden)
1 clove garlic
Salt to taste
2 tbsp grated cheese (I used cheddar)
Directions:
- Whisk together eggs, herbs, garlic, salt, and cheese.
- Add oil to heated frying pan.
- Fill zucchini blossoms with whisked mixture
- Pinch the petals together at the top and fry each stuffed blossom for 1-2 minutes, turning occasionally.