Consume Me

These are very simple, yet they look and taste stunning. Zucchini flowers are available during summer, and make a lovely entrée, or the focal point of a main course. I like using the female zucchini flowers, since they have the cute little zucchinis attached. They're also a little more robust than the male ones, so they're harder to tear in the stuffing process. Most recipes suggest battering them then deep frying. We try to avoid wheat at home, though, and I firmly refuse to deep fry anything (large amounts of hot fat terrifies me, quite apart from the health issues). So here's my much easier, healthier version.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Serves: 2

Ingredients:

• 6 zucchini flowers (I prefer the female ones)
• 1 tablespoon extra virgin olive oil
• Enough chicken or vegetable stock to cover.

Stuffing

• 60gm soft goats cheese
• 120gm fresh ricotta (make sure you use fresh ricotta from the deli, not that stuff in tubs - it's too watery!)
• 4-5 sprigs Italian parsley, finely chopped
• 2 sprigs thyme, leaves only
• Sea salt and pepper

Directions:

1. Mix the stuffing ingredients together. If you have time, pop the mix in the fridge for an hour or so to let the flavours combine.
2. Carefully open up the flowers and add the stuffing - you'll probably need about 2 teaspoons per flower.
3. Fill them about 3?4 full, then twist the petals together carefully to keep the filling in.
4. Heat the olive oil in a frypan over medium heat, then add the flowers and fry gently until the bottoms are lightly browned - about 2-4 minutes.
5. Add the stock to just cover and gently turn the flowers, then cook until the little zucchini are just tender - about another 15 minutes.

Serve on their own as an entrée, or with other vegetable dishes as a main.