Method

• 1.
  Thinly slice zucchinis lengthways (a mandoline is ideal). Remove pistil and stamen from flowers and gently tear petals.
• 2.
  Cover 2 tortillas with cheese. Scatter with sliced zucchini and half the flowers, then sprinkle with chilli flakes. Top with the remaining tortillas.
• 3.
  Heat 1 tablespoon oil in a frypan over medium heat. Cook 1 quesadilla for 2-3 minutes each side until cheese is melted. Repeat with remaining 1 tablespoon oil and quesadilla.
• 4.
  Slide quesadillas onto a plate, sprinkle with sea salt, then scatter with remaining zucchini flowers. Slice each into 9 pieces and serve immediately.