Stuffed Zucchini Flowers

Peel and finely dice the onions and sauté in clarified butter. Add the bread, fry briefly and leave to cool.

Remove the pistils from the back end of the zucchini flowers. Mix the onion bread crumbs with the tomato cubes and the egg yolk, season with salt, pepper and fresh thyme leaves and carefully stuff into the zucchini flowers.

Fry the stuffed flowers all around in hot olive oil.

Meanwhile, cook the spaghetti in enough salted water until al dente and drain.

Cut the zucchini into long narrow sticks and sauté in a little olive oil. Add the spaghetti to the pan and toss briefly.

Add a dash of olive oil, basil leaves, parsley and freshly grated Parmesan and bring to the table together with the stuffed zucchini flowers.

Preparation Tip:

The stuffed zucchini flowers also taste very good baked in batter.

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