Method

1. Chop zucchini, onion, garlic and herbs finely, remove pistils and other bits from blossoms so only petals remain.
2. Cook onion and garlic until softened, then add zucchini and cook until softened. Remove from heat and add herbs.
3. Gently open blossom petals and scoop filling in.
4. Place stuffed blossoms on lightly greased baking sheet and bake at 90 C for 20-25 minutes or until lightly crisped.