PREPARATION

• Finely chop the anchovy fillets.
• Dice the zucchini and the mozzarella cheese.
• In a bowl combine the ricotta, chopped anchovies and mozzarella and season with a drizzle of oil, salt, and pepper.
• Mix well to create a smooth mixture.
• In a frying pan heat some olive oil and cook the diced zucchini for about 10 minutes, adding a ladle of hot water when necessary.
• When the zucchini are cooked, soft but still crisp, add them to the cheese and anchovy mixture.
• Place the mixture in a piping bag for easy filling.
• Remove the central pistil from the squash blossoms.
• Stuff the squash blossoms with the cheese, anchovy and zucchini mixture.
• Lightly oil an ovenproof dish and lay the stuffed squash blossoms on it, side by side.
• Sprinkle with breadcrumbs and drizzle with a little oil.
• Bake in a preheated oven at 240°C for about 10 minutes until a lightly golden crust has formed on the surface.