Stuffed zucchini flowers

12 flowers
s & p
fresh basil
500gr fresh unsalted cheese (caciotta, or other)
200gr mozzarella cheese
extra virgin olive oil

Grind the cheeses together quite fine, add 2 spoons olive oil, pinch of salt and break some basil leaves with your fingers.
Mix well and fill the flowers (if necessary use a piping bag). Steam for a few minutes.
Serve on a plate with some olive oil dribbled around and decorate with basil leaves.