Zucchini flowers with sheep's milk cheese

It was Friday, and that meant only one thing. No matter the rain, sun, wind, heat, or cold, I dressed to go to the market. Luckily, just 7 minutes from home, it always awaited me with local and seasonal flowers from two of my favorite florists. This Friday was no exception, as I had solely one goal - to buy 30 or 40 peonies. Nothing else was needed. But, although nothing else was needed, I still strolled, passing by farmers' and sellers' stands to admire the season's bounty, when I spotted these tiny zucchinis with flowers. The idea of pasta for dinner, so dear to the girls, vanished in the air as this was the thing we would have. Oven-baked flowers with a good dose of grated sheep milk cheese and freshly baked baguette. 

12 zucchinis with flowers
20 ml mild extra virgin olive oil
sea salt to taste
1 tbsp thyme leaves
35 g grated hard sheep's milk cheese

Heat the oven 190° C degrees hot. 

In an ovenproof dish, place zucchinis with flowers in a pan, pour over the oil, and sprinkle with salt and thyme leaves. Place in the oven and cook for 15 minutes. Remove, sprinkle with cheese and pepper, and serve.