Zucchini blossoms are perfectly in season right now. They're delicate flowers that are mild in flavor and great for stuffin', particularly with a mix of ricotta, lemon zest, chopped mint and black pepper. Pretty standard, easy recipe. And they look so darn pretty! I made a quick tomato dipping sauce with canned fire roasted whole tomatoes, added some dried italian spices (hot pepper flakes, oregano, thyme, basil etc..) and reduced the liquid by half until it was nice and saucy.