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
6 medium sized zucchini blossoms
1 tbsp olive oil
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)
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.