Italian Stuffed Zucchini Blossoms

Ingredients

• 8 zucchini blossoms (with mini zucchinis)
• 1 untreated lemon
• 1 bundle dill
• 1 bundle basil
• 4 anchovy fillets
• 200 g Goat cheese
• 4 tbsp milk
• 1 Garlic clove
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Trim the zucchini blossoms and wash them. Slice two blossoms into thin rounds, finely chop the rest. Remove the pistils from the blossoms. Grate lemon zest finely, squeeze juice from the lemon. Wash herbs, finely chop, set aside 2 tbsp. Rinse anchovies, finely chop.

2. 2.

   Mix goat cheese, chopped zucchini, lemon zest, anchovies, milk, and herbs; season with salt and pepper. Fill a piping bag fitted with a large nozzle with the mixture and stuff the blossoms. For the dressing, whisk olive oil with 2 tbsp lemon juice, salt, and pepper. Toss with zucchini slices and remaining herbs. Arrange two blossoms per plate with zucchini garnish and serve Italian stuffed zucchini blossoms.