Stuffed Zucchini Flowers with Tomato-Mint Sauce

Trim off the long stems from the flowers and carefully spread apart the petals slightly. Cut the cheese into 16 rectangles 1/2 inch wide by 1/2 inch thick by 1 inch long, or long enough to fit snugly inside the flowers. Insert 1 piece of cheese into each flower and close the petals over the cheese.

Spread the flour on a plate. Gently roll each flower in the flour, carefully turning to coat lightly but evenly. Transfer to a plate.

In a large frying pan over medium heat, warm the oil. When hot, add the stuffed flowers in a single layer and sauté for 2-3 minutes. Using 2 forks, carefully turn over the flowers and sauté until barely golden brown on the edges and the cheese has begun to melt, 1-2 minutes longer. The flowers should remain soft.

FOR SAUCE: In a small saucepan over medium heat, warm the tomato sauce to a simmer. Add the mint and simmer for 1 minute longer.

Using 2 forks, remove the flowers from the pan, draining any excess oil. Transfer to warmed individual plates, arranging 4 flowers on each plate with the stem ends toward the center. Spoon the tomato-mint sauce only over the stem end of each flower. Serve immediately.