
At last weekend's Farmer's Market, I saw that one of the booths was offering zucchini flowers. I had seen them used on TV, and thought, "Why not?"
After doing some research, I finally found a recipe that was baked rather than breaded and fried.
I'd post a link, but I ammended the recipe to my own needs.
Baked Zucchini Flowers8 Zucchini Flowers
1/4 c Ricotta Cheese (we used whole milk, but you could use skim or lowfat)
1/4 c Parmesan Cheese
1 T Olive Oil (this is one of those recipes to break out the good stuff- makes for a richer taste)
1 pinch of Nutmeg
Mix and pour into a pastry bag. If you don't have a pastry bag- just use a Ziploc bag and snip off the corner.
Pipe mixture into flowers, and twist blossoms closed.
Place on a baking sheet covered with wax paper/parchment that has been spritzed with Olive Oil. Spritz or Drizzle flowers with more Olive Oil.
Bake at 325 for about 12 minutes or so. Sprinkle additional Parmesan on top of warm flowers before serving.

We served ours with some delicious pasta from our local Italian Deli. Scrumptious.
I hope they have more this week. Not only do I have a bunch of ricotta to use, and I also want to try to make them with some spinach added.