Grilled zucchini flowers with corn ricotta filling

A seasonal delight, zucchini blossoms are only available for a few weeks a year and are usually served stuffed, battered and fried. On a recent trip to Tel Aviv, my dinner companion ordered a dish of the delicate flowers which was served grilled instead, much to our surprise and delight. This is my version, inspired by that wonderful meal. If you have never seen or used them, try this out when you see them next time in the market. The deep cavern in the middle of each blossom was just born to be stuffed with cheesy goodness. They have a mild zucchini flavor and make for such a beautiful and special presentation!

Serves 4 as an appetizer portion of three per plate, or serves 2 people as a main.

12 zucchini blossoms

8 ounces ricotta cheese

½ cup of fresh corn (about one ear of corn)

½ cup Swiss cheese, grated (Jarlsberg works well)

1 egg

Salt and pepper to taste

1 tbsp olive oil or vegetable oil

Mix the ricotta, corn, Swiss cheese, egg and salt and pepper in a bowl until well mixed. Open the blossoms to expose the opening in the center, careful not to tear the leaves or rip the cavity. Spoon in about 2 tablespoons of the mixture into each blossom, or as much as will comfortably fit, and close the leaves over, making a neat package. Be careful not to overstuff the blossoms or to rip them open.

Preheat a the grill or a grill pan on medium heat, and brush with the oil so the blossoms will not stick. Grill the blossoms for 3 minutes on two sides, until golden brown. Make sure to leave room between the flowers so that they grill and not steam. Serve immediately.

To serve, spoon a couple spoonfuls of warm marinara sauce onto a plate and spread into a circle in the middle of the plate. Arrange the blossoms on top of the sauce and sprinkle with a tiny amount of sea salt.