Fried Zucchini Flowers with Parmigiano and Thyme

• 24 fresh open zucchini flowers
• 3 cups freshly grated Parmigiano-Reggiano
• 1 tablespoon fresh thyme leaves
• 1/4 cups finely slivered fresh basil leaves
• 1 teaspoon freshly grated nutmeg
• Salt and freshly ground pepper, to taste
• 1/4 cup extra virgin olive oil

Pick through the zucchini flowers to remove the stamens and check for bugs. In a medium mixing bowl, stir together the Parmigiano, thyme, basil and nutmeg. Taste for seasoning, and add salt and pepper if needed. Using a small teaspoon, stuff each blossom with about 1 1/2 tablespoons of the Parmigiano mixture. Set them aside.

In a 14-inch nonstick sauté pan, heat the olive oil over medium-high heat until smoking. Place 6 flowers into the pan, and cook until golden brown on both sides. Place them on paper towels to drain. Repeat with the remaining flowers. Arrange the fried zucchini flowers on a platter, and serve warm or at room temperature.

Makes 24 flowers; serves 8 as a side dish.

Per serving: 230 calories; 17 g fat (8 g saturated fat; 66 percent calories from fat); 3 g carbohydrates; 30 mg cholesterol; 708 mg sodium; 16 g protein; 1 g fiber.