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. … Continue reading Zucchini Flowers stuffed with Ricotta & Lemon