Zucchini and Cheese Stuffed Zucchini Blossoms

For the blossoms: Gently rinse the blossoms and pat dry. Open the blossoms, remove the pistils and the stamen.

For the filling: Peel the potatoes and dice finely. Rinse the zucchini and cut into small cubes. Heat the oil in a skillet. Add the zucchini and cook until tender. Pour the liquid out of the pan and remove the zucchini from the heat. In a bowl, combine the potatoes with the zucchini, ricotta and 3/4 of the cheese. Add the egg and season with salt and pepper to taste. zucchini, small cubes and fry in a pan with oil, pour off the liquid formed, set aside, potatoes, ricotta and 3/4 mix in the cheese, add the egg, stir and season with salt and pepper. Divide the filling between the blossoms and twist the ends of the blossoms to close.