Fried zucchini blossoms stuffed with cheese

Cut each cheese into small sticks.

Carefully clean and stuff the zucchini blossoms with a small piece of each cheese and gently close their ends.

Prepare three bowls with flour, beaten eggs and panko.

Dip each zucchini blossom first in the flour, then in the egg and finally in the panko.

Heat the sunflower oil to 170-180°C.

Fry the zucchini blossoms for 2-3 minutes until golden and crispy.

Transfer them to absorbent paper.

Serve with the tomato sauce and grated Chèvrette on top.

Heat the olive oil in a pan and sauté the garlic.

Add the chopped tomatoes and mix well.

Season with salt and pepper and let the sauce simmer for 5 minutes, until slightly thickened.

Add the basil leaves and stir.

Serve.