The original recipe of stuffed zucchini blossoms has them stuffed with potatoes, boiled zucchini, parmigiano, eggs, basil and marjoram. Once ready, the blossoms are cooked in the oven and seasoned with oil, salt and pepper.
This delicate and light dish is simple to prepare and allows for different variants: instead of zucchini, you can use peas or herbs such as oregano, mint and thyme.
