12 zucchini flowers (baby zucchini)
12 tsp ricotta
½ tsp lemon zest
2 tlb finely sliced mint
salt & pepper to season
1 egg, beaten
panko breadcrumbs
lemon wedges and salt for serving

Place the lemon rind, ricotta, mint, salt and pepper in a bowl and mix to combine. Refrigerate until ready to use.
Remove the stamen from each zucchini flower then gently spoon 1 teaspoonful of the mixture into each zucchini flower and twist the petals to enclose.
Dip each zucchini flower into the egg then the breadcrumbs. Bake in a moderate oven for approximately 15 minutes or until golden. Serve warm or at room temperature with a generous sprinkle of salt and a drizzle of lemon.