I love zucchini and other squash blossoms. I usually stuff them with something before battering them and frying them but they are also good stuffed with fish or chicken and steamed for a lighter dish.
I learned about cooking zucchini flowers in Milan when staying at a friend's house. I was taught the fine art of Risotto Milanese and fried zucchini flowers stuffed with fresh mozzarella and anchovies in a light tomato sauce. Both of these dishes I learned are classics in the Italian kitchen. There is nothing better than learning a new dish at the elbow of a friend, especially if coached in an Italian accent.
If you pick these flowers straight out of your garden do it in the early morning to get the best flowers. When they get hit by the midday sun they will close. Refrigerate them until needed. You can add black olives, sun-dried tomatoes or anchovies to the stuffing. You can change up the cheese to ricotta or other mild white cheese. You can also use pumpkin or other squash flowers.