Keto Tangy Italian Stuffed Zucchini Blossoms

Ingredients:

• 12 fresh zucchini blossoms
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar reduction (for drizzling)

Cooking Instructions

1. Gently rinse the zucchini blossoms under cold water and pat dry with paper towels.
2. In a medium bowl, combine ricotta cheese, Parmesan cheese, lemon zest, lemon juice, basil, parsley, garlic powder, salt, and pepper. Mix until well combined.
3. Carefully open each blossom and fill with about 1 tablespoon of the cheese mixture. Twist the ends of the petals to enclose the filling.
4. Heat the olive oil in a large skillet over medium-high heat. Place the stuffed blossoms in the skillet and cook for 2-3 minutes on each side, until the blossoms are golden and slightly crispy.
5. Remove from the skillet and place on a serving platter. Drizzle with balsamic vinegar reduction before serving.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 5g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 180mg | Potassium: 250mg | Fiber: 1g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 15mg | Calcium: 140mg | Iron: 1mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}