Stuffed Zucchini Flowers
Rinse the zucchini, pat dry and remove the pollen-covered pistil from the flowers. Cut the mini zucchinis into fine sticks.
Boil the potatoes in salted water for 25 minutes. Drain, let the steam evaporate, peel and then press through a ricer.
Peel the garlic.
Season the potatoes with Parmesan, salt and pepper. Crush the garlic and mix in along with the zucchini sticks.
Spoon the mixture into the flowers and turn them up.
For the marinade, combine the vinegar and oil and season with salt and pepper. Stir in the stuffed zucchini flowers and marinate for 30 minutes before serving.