Baked Zucchini Flowers
Heat the oven to 220C (200C fan) 425F, gas 7.
Rinse the zucchini flowers very carefully and pat dry with kitchen paper.
Mix the ricotta with the breadcrumbs, nutmeg, beaten eggs and Parmesan and season with salt and pepper.
Stuff the ricotta mixture into the middle of the zucchini flowers, gently twisting the petals to ensure the stuffing doesn't fall out.
Pour 4 tbsp oil into a roasting pan, place the stuffed zucchini flowers on top and drizzle over the remaining oil.
Bake in the oven for about 15 minutes, basting once during cooking. Serve the zucchini flowers with the pan juices drizzled over and season with salt and pepper.