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