Zucchini Flowers with Ricotta Filling
Rinse zucchini flowers, pat dry and remove the stamens.
Rise, clean and coarsely grate the zucchini. Peel shallots and garlic and chop finely. Saute the shallot and garlic in a little oil until translucent. Add the grated zucchini. Season with salt and pepper and cook for about 10 minutes over low heat. Remove from heat and let cool.
Rinse the basil, shake dry, pluck leaves and puree with the zucchini mixture. Dice the tomatoes finely. Stir together ricotta, eggs, tomatoes and zucchini puree. Carefully spoon the mixture into the flowers.
Place the flowers in a greased baking dish. Drizzle with a little olive oil. Bake in an oven preheated to 220°C (approximately 425°F) until the flowers are lightly brown, about 15 minutes. Serve immediately.