I made stuffed courgette flowers today from this recipe using the ricotta and herb filling.
Verdict: They looked like the ones in the picture. The batter recipe was good, but the filling was rather bland. It tasted like it should have done, but it needed more oomph. Dan has a vegan cashew, tofu and spinach filling for cannelloni, which he thinks might have worked better than ricotta, but the cheese has a nice fluffy texture; cashew and tofu are too dense. The risotto filling might have been better, but I didn't have any spare and wasn't going to make any from scratch just for this. In future, I might consider a more piquant filling, or, as I saw on one site, pine nuts and sultanas with the cheese. The actual flowers tasted lovely.
Update on my garden plants:
Huantzole: The trough I have planted them in is too shallow and some parts of the plant are very red, which means the plant is distressed.
Courgettes: Planted too many, too late and all the leaves seem to have a light fungal dusting on them. It's too late in the year for them to fruit, which is why I ate the flowers.
Strawberries: Not one! Very disappointing. Maybe next year.
Japanese mustard greens: Should have tried these when they were more tender because they didn't taste too nice.
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