Use the female flower only, the one with the tiny zucchini. The male flowers are smaller. Cut off just where the stem/zucchini meet. Remove the female parts inside the flower and rinse off. Take enough ricotta cheese to fill the flower up to the point where the pedals split from the bowl. Mix with freshly grated Parmigiano Reggiano, some Italian Seasoning, and pepper. Stuff the mxiture in the bowl of the flower and fold over the pedals to sorta seal the flower. Since the flower has to harvested in the morning, I store in the 'frig until time to cook. I put the flower in beaten egg and coat with Italian style bread crumbs. Place in deep fryer until cooked through. The flower usually starts to float.