Stuffed Zucchini Blossoms
Rinse the zucchini flowers, pat dry and remove the stamens.
Rinse and trim the zucchini and grate coarsely. Peel the shallots and garlic, chop finely and fry in a little oil in a pan. Add the zucchini, season with salt and pepper and cook for about 10 minutes over low heat. Remove from the heat and let cool.
Rinse the basil, shake dry, pluck the leaves and puree with the zucchini. Dice the tomatoes finely and stir together with the ricotta, eggs and zucchini puree. Stuff the mixture into the blossoms.
Place the blossoms in a greased baking dish, drizzle with a little olive oil and bake in a preheated oven at 220°C (approximately 425°F) for about 15 minutes, until they brown slightly. Remove from the oven, arrange the stuffed blossoms on plates and serve immediately.