Zucchini

More than with most vegetables, it is important to select zucchini carefully when making Ligurian food. The goal is to get the smallest, tenderest ones available. These are sweeter and have more flesh and less water. Ligurians like to buy zucchini with the flower still attached. They remove the pistil and the stamen and then fill the flower with herbs and either ricotta or prescinseua, dip the flower in batter, and deep-fry it. Delicious!