Zucchine al Parmigiano

Add zucchini to the pan, turn up the heat to warm through, then turn down again and cook over gentle heat, stirring every so often, until the zucchini are soft to your liking.

Gently wash the blossoms, cut open and remove the pistils (assuming female flowers).

Slice the blossoms lengthwise and add to the zucchini during the last couple of minutes.

Turn off the heat, add salt, freshly-ground pepper and slivered basil leaves to taste and stir.

Spoon some of the cooked zucchini in each basket.

Serve and enjoy.

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