We live about 2/3 time in the south of France, and every spring there I find gorgeous fresh zucchini blossoms in the market. I've tried stuffing them all sorts of ways, but this is the simplest and ultimately most satisfying approach. Use male blossoms if you want flowers only, female blossoms if you'd like to have tiny zucchini attached to the blossoms. This is a labor of love, and one of the most beautiful appetizers you can put on a plate.

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