Stuffed Zucchini Blossoms
Rinse the blossoms gently and pat dry. Open and carefully snip and remove the stamens.
Peel the potatoes and dice finely. Rinse the zucchini, cut into small cubes and fry in a pan with oil. Drain the resulting liquid, set aside, mix in the potatoes, ricotta and half of the cheese. Add the egg and season with salt and pepper. Carefully fill the flowers with the mixture using a spoon and gently twist the flower ends to secure.
Place the zucchini flowers side by side in an oiled baking dish and sprinkle with the remaining cheese. Bake in a preheated oven at 350°F for about 20 minutes. Arrange on plates and serve with fresh salad.