The other day, my friend Chiara shared with me a bumper crop of zucchini blossoms from her vegetable garden in Lucca. Chiara showed up with a bag overloaded with all kinds of veggies from her garden, including zucchini blossoms. I have had to plan well to use everything she brought. But there's no better use of zucchini blossoms than how my friend Antonella in Rome makes them: stuffed with mozzarella and a tiny bit of anchovy, dredged in a bubbly yeast batter and then fried in hot oil. Not exactly a low-calorie item, but you only need to eat one...or two.
