Sauté finely chopped garlic and onion in a pan until they become transparent. Add the cream cheese, mix well, and season with salt and pepper.
Once cooled, fill each flower (previously washed) with the mixture. Press with your fingers to ensure they don't spill out, being careful not to overfill.
Coat each zucchini flower in flour. Dip them in egg and then in a bit of breadcrumbs. If necessary, repeat the process.
Heat oil in a pan, cook the flowers on each side until they appear slightly golden. Remove excess oil with a napkin.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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