These dainty beauties act as a perfect pouch for delivering small bits of melted cheese and herbs. Don’t overstuff or cook them too long, or their flavor will get lost.
Yield: 2 servings
Add mascarpone, ricotta, and 1/2 tablespoon olive oil to a small bowl. Mix well. Add capers and basil, and mix. Season to taste with salt and pepper. Add lemon zest and mix. Place a heaping tablespoon of mixture into center of each flower.
Add 1 tablespoon oil to a non-stick sauté pan on medium heat. Add zucchini flowers and sauté until both sides are light golden brown, about 4 minutes in total.
Place 3 zucchini flowers on each plate and gently drizzle balsamic around flowers.
