As zucchini will be on us soon, I thought this was a good recipe to share.
What you do with the rest of the zucchini is your business.

Ingredients:
  • 3 Tbs Extra Virgin Olive Oil
  • 30 Zucchini flowers
  • 8 oz Italian sausage
  • 1 egg
  • 1/2 C Parmigiano-Reggiano cheese - grated
  • 1 Garlic clove - chopped
  • salt and pepper
Method:

Preheat oven to 350 F
Brush the inside of a 20 x 12 baking dish with 1½ Tbs of oil
Using a paring knife, make a small incision in the side of each
flower and remove the pistil
Cut off the flowers' stalks
Skin the sausages and remove and crumble the meat into a mixing bowl
Add the egg, cheese and garlic - mix well
Carefully open the incision in each flower
Insert a little of the sausage mixture into each flower - squeeze to close

Arrange the flowers on the baking dish in rows
Season to taste with salt and pepper and drizzle with rest of the oil

Cover the dish with aluminum foil
Bake until the flowers and the stuffing are cooked and sizzling, about 15 minutes

(You can also make this dish by sautéing the stuffed flowers in some extra virgin olive oil.)

Place flowers in rows on a serving platter and serve hot