Preheat oven to 200°C.

Delicately clean the flowers. Remove spiny leaves, cut off the stem, cut the blossom lengthwise and remove the pistil.

Cut the mozzarella in 4-5 cm pieces.

Place one piece of mozzarella in each opened flower, sprinkle with matcha and a pinch of salt.

Close the blossoms, rolling them up on themselves and set them aside.

Dissolve miso in the sparkling water, place the liquid in a bowl, add the flour and mix.

Batter one blossom at the time and dispose them on an oven sheet with parchment paper.

Sprinkle the blossoms with olive oil.

Oven bake for 15 minutes.

Matcha zucchini blossoms are ready and delicious, not ashamed of being the last matcha recipe on the web!