STUFFED ZUCCHINI FLOWERS

The goodness of natural products in the kitchen.

INGREDIENTS
10 large squash blossoms
250 gr. of bread crumbs
About 10 basil leafs
4 eggs
100 gr. Parmesan cheese
2 tablespoons olive oil
2 tablespoons milk
Salt and pepper to taste

DIRECTIONS
In a small bowl, stir together the bread crumbs, the eggs, the fresh chopped basil with salt, pepper, Parmesan cheese, oil and milk. Mix well to obtain a homogeneous mixture. Wash the squash blossoms and for a half fill them with the stuffing. Pour the oil in a nonstick pan. While the oil is heating, lay in the pan the zucchini flowers stuffed and cook them gently over a low heat for a few minutes. Continue the cooking for another 10-15 minutes until the golden of the flowers is uniform. Serve immediately.

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