Stuffed zucchini flowers with pinenuts, ricotta and watercress recipe in the zucchini category

Wash and pat dry zucchini blossoms and set aside.

Mix 2 tablespoons pine nuts, ricotta, egg, parsley and nutmeg in a medium mixing bowl until homogenous and of a rough paste like consistency.

Gently open each flower and, using a small teaspoon, place 2 tablespoons ricotta mixture in each flower and close up again by twisting ends of flower like the ends of a mustache. Set aside.

In a blender, mix 1/2 watercress, yogurt and 1/2 teaspoon salt until smooth and creamy, about 1 minute.

In a 10 to 12 inch nonstick pan, heat 1 ounce of the extra virgin olive oil until just smoking and place 6 blossoms in pan.

Cook until golden brown, about 2 minutes, and turn once, cook 1 minute more and remove to warm plate.

Repeat with remaining blossoms.

While last blossoms are cooking, toss remaining watercress with remaining 2 ounces of extra virgin olive oil and juice of 1 lemon to coat.

Divide into center of 4 plates.

Drizzle a puddle of yogurt sauce around watercress and place 3 warm blossoms in angles on top of sauce.

Sprinkle each plate with a few of the remaining pine nuts and serve.