Fiori di zucca repieni is Italian for stuffed squash blossoms. I always look forward to picking the flowers of the zucchini before they wilt or become overgrown fruit. Everybody in the house know that we are having flowers for dinner when the squash patch turn bright yellow in the morning. I carefully select the flowers and snip them off the plant but also leave some to grow a couple of days more to make delicious zucchini carpaccio or frittata. The female flower with the emergent zucchini is great with a combination of cheeses like ricotta and grated pamigiano, including goat cheese mixed with minced garlic and herbs. The male flower I just fry, dredged in seasoned flour and rolled in a slightly beaten egg then dress with aged balsamic vinegar and extra virgin olive oil. Simple but quite delicious I have to say.