Stuffed Zucchini Blossoms

4 flowers per portion

16 freshly picked zucchini blossoms

16 small batons of cheese (Monterey Jack or Brie)

1/2 cup flour

1 cup bread crumbs

3 whole eggs mixed well

1 cup light vegetable oil

Carefully open the top of each flower and place a baton of cheese inside.

Gently twist the flower to enclose the cheese.

After all the flowers are stuffed with the cheese, begin the breading process.

Roll the blossoms in flour, then the egg mix and lastly the bread crumbs.

After all the blossoms have been covered, sauté quickly until lightly golden.

Side notes:

Serve as is or with a creamy dipping sauce.

To remove some of the saturated fat from this recipe, only use one yolk from the three eggs. Discard two yolks, then whisk the eggs together.

Another option during the breading process is to only use the flour and egg mix, not the bread crumbs. This is a Francese style batter.

You can also serve with a Francese style reduction of 2 tbsp healthy butter, splash of white wine and a dash of lemon juice.

Garnish with freshly chopped parsley and capers.