Pan-Fried Stuffed Zucchini Flowers with Goat Cheese and Yogurt Sauce

Method

1. Prepare the filling: cut basil into fine chiffonade by rolling a few leaves together and slicing thinly. Place in a bowl and season with salt, pepper, and a drop of oil. Mix well and transfer to a piping bag. Set aside.
2. Make the sauce: simply mix Greek yogurt and lemon juice together.
3. Clean the flowers: remove the internal pistil gently, being careful not to break the flowers.
4. Stuff the flowers: fill each flower about halfway, then twist the top closed.
5. Slice the zucchini: use a mandoline to cut the zucchini into very thin slices, like a carpaccio. Arrange them on a plate, alternating colors, to form a square.
6. Make an emulsion for the zucchini: quickly whisk together vinegar, oil, and a pinch of salt. Distribute evenly over the zucchini slices.
7. Cook the flowers: heat a pan until very hot (no oil). Sear the flowers for 2 seconds per side.
8. Plate immediately: place the flowers on the zucchini bed, complete with yogurt sauce and a few fresh basil leaves.