By Harold McGee
The large flowers of zucchini and its relatives are sometimes stuffed, and variously deep-fried or chopped and added to soups or egg dishes. Their aroma is musky and complex, with green, almond, spicy, violet, and barnyard notes.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.