This is a recipe I have been working on for the last few zucchini seasons. I first attempted to fry the zucchini flowers -- no good -- they soaked up way too much oil. Baking works best, but be sure to check them often and baste with a little more olive oil if needed. The basil adds a nice floral flavor. I served these with a few baby zucchini seared with olive oil, thyme and course ground pepper. —coffeefoodwrite
Mix the egg, goat cheese, pepper, salt and basil together.
Stuff flowers with this mixture and place on a parchment-lined baking sheet that has been brushed with a little olive oil. Brush the stuffed flowers lightly with olive oil and sprinkle a little salt on top.
Bake for about 12 minutes at 425 degrees, or until flowers are golden and cheese is bubbly and cooked.