Zucchinis are marvellous vegetables. They are cheap, tasty and prolific. Growing up with an Italian mother, I have eaten my fair share of zucchini. I never seem to get bored with it because it 's such a versatile ingredient. You can eat them at any stage in development, from flower to full grown squash. Now is the time to take advantage of this humble veg. Zucchini flowers and tender small zucchinis are in season right now (yay)! You should be able to pick some up at the local farmer’s market, or a friend’s garden. You can make this recipe without the flowers if you can’t find any; they simply add colour and freshness to the dish.
1 small zucchini
5-6 zucchini blossoms
½ a cup grated parmesan cheese
2 tablespoons of flour (you may need more if the batter is too runny)
Fresh Basil Leaves
Salt & Pepper to taste
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