Snack: Stuffed Zucchini Blossoms

Prep Time: 20 mins

This recipe includes superfoods such as:

Lemon

Health benefits of Stuffed Zucchini Blossoms

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 cup (8.5 ounces) fresh, whole milk ricotta cheese
2 egg yolks
6 fresh chives, green part only (2 tablespoons or 6 grams, chopped)
1/4 cup (1 ounce) finely grated Parmesan cheese plus 2 tablespoons
1/2 teaspoon lemon juice
1/2 teaspoon salt or to taste
3 or 4 grinds of black pepper or to taste
8 to 10 zucchini, squash, or pumpkin blossoms
2 tablespoon olive oil for frying

Instructions

Place ricotta in a strainer set over a bowl to drain for 1 hour.
Check inside blossoms and brush away any debris or small
bugs. Submerge in cool water. Dip out and drain on paper
towels. Gently blot dry and cut off stems. Remove pistils
from male flowers with a pinch and twist motion or snip
out with kitchen shears.

Put the ricotta, egg yolks, chives, Parmesan, lemon juice,
salt, and pepper in a bowl and mix until smooth. Scoop out tablespoon-sized portions of the cheese mixture and shape with your hands into ovals. (Larger flowers may need more.) Open petals and place filling in flowers. Carefully press petals back into shape to completely enclose filling. Dust stuffed blooms with more Parmesan cheese. Let rest on a double layer of paper toweling for 15 minutes.

Heat oil in a skillet. Place flowers about 1/2 inch apart in pan and fry for 2 or 3 minutes per side or until brown. Fry in batches if necessary. Sprinkle with additional grated Parmesan, if desired, and serve warm or at room temperature.

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