Recipes by Swissmar manufacturer of Swiss design fondue and raclette equipment
Remove blossoms from zucchini and rinse zucchini. Clean mushrooms, wipe with a damp cloth, and dice zucchini and mushrooms very finely.
Peel shallot and garlic, mince, and braise in butter for several minutes along with zucchini, mushrooms, and thyme.
Crumble cheese finely and stir into vegetables. Season to taste with salt and pepper.
Carefully open zucchini blossoms and remove stamens. Fill blossoms with vegetable-cheese mixture, but don't fill them too much because the blossoms must have a slender shape. Gently press petals onto the filling on all sides.
Place blossoms on a work surface and, using a sharp knife, cut crosswise into 1/3" thick slices.
Place zucchini blossom rounds in the cooking trays and cook under the heating element for 5-7 minutes until golden brown.