Stuffed Zucchini Flowers

• 2 tablespoons extra-virgin olive oil
• 3/4 cup minced Vidalia onion
• 1 garlic clove, minced
• 1 medium zucchini, finely chopped
• 2 tablespoons minced parsley
• 1 tablespoon finely chopped basil
• 1 tablespoon finely chopped chervil
• 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
• Salt and freshly ground pepper
• 8 large zucchini flowers
• 2 tablespoons water

1. Preheat the oven to 425.
2. Coat the bottom of a small baking dish with 1 teaspoon of olive oil.
3. Heat 1 tablespoon of olive oil in a medium skillet.
4. Add the onion and garlic, cover partially and cook over moderately low heat until softened.
5. Add the zucchini and cook over moderate heat for 5 minutes, stirring frequently.
6. Stir in the herbs, transfer to a bowl and let cool slightly.
7. Stir in the Parmesan.
8. Season with salt and pepper.
9. Carefully snap off the pistils in the zucchini flowers.
10. Stuff each flower with 2 tablespoons of the filling and twist the petals to seal.
11. Arrange the flowers in the baking dish and add the water.
12. Bake for 9 minutes.
13. Transfer the zucchini flowers to plates, drizzle with the remaining 2 teaspoons of olive oil and serve warm or at room temperature.

extravirgin olive oil, vidalia onion, garlic, zucchini, parsley, basil, chervil, parmesan cheese, salt, zucchini flowers, water

Taken from www.foodandwine.com/recipes/stuffed-zucchini-flowers (may not work)