Roasted Zucchini Flowers — Annabel Langbein – Recipes

Ingredients

• 15–15 baby zucchini plus flowers
• 2 tbsp extra-virgin olive oil
• flaky sea salt
• 1 cup ricotta
• 1/4 cup finely grated parmesan
• finely grated zest of 1 lemon
• 2 tbsp chopped soft herbs such as mint, dill, basil, parsley
• 2 tbsp chopped toasted pine nuts (optional)
• salt and freshly ground black pepper
• 1 lemon cut into cheeks