Our visit to Brunswick on Saturday morning also yielded some zucchini flowers. Michael noticed them at the large fruit & veg shop and pointed them out. I automatically whirred through my mental catalogue of recipes and remembered one for baked and stuffed zucchini flowers. Unfortunately I didn't have the right blog name neurologically attached, nor did I bookmark it when I initially found it. Even so, it only took a bit of time sifting through my blog aggregator to find the source: this was another spring gem from Jules of stonesoup.
More recently, Haalo has remarked on the differences between male and female zucchini flowers, and I can retrospectively identify mine as female, the better for stuffing. Lucky, 'cause I had no idea about their gender issues at the time. (I wonder if Jules had any surprises during her de-flowering...) The stuffing recipe includes two delicious cheeses, ricotta and parmesan, and is lifted into real spring territory with the zing of grated lemon zest. Even though we didn't have as many flowers as Jules did, I made the full quantity of stuffing - we enjoyed it spread on crackers and bread for almost a week.
While we strictly followed Jules' instructions for stuffing and baking the flowers, we got a bit lazier on the dressing. Instead of buying or making basil oil, we simply sprinkled the baked flowers with shaved parmesan and torn basil leaves. The result was incredibly delicious - the baking transformed the flavour of the ricotta to something deeper and nuttier, while the zucchini stalks were tender and juicy. I'm sorry to say that I may never make this again.
I may never make this again because I hate piping. I HATE PIPING. I've got neat handwriting and I like my pictures hung at just the right angle, but I cannot handle the finicky-ness of squeezing spaghetti-lengths of goo onto a cake or into a floppy zucchini flower. It's where I draw the line. I've never claimed that life is too short to stuff a mushroom, but my fuse is definitely too short to pipe anything. I'll pay some other patient schmuck for my delicately-iced cupcakes.
If you're willing to brave the piping (it's probably worth it, I must admit), grab the recipe from stonesoup.