Preheat the oven to 200°C / 400°F and lightly oil the baking dish.

Remove the stems from the zucchini blossoms and gently open each blossom.

Mash the fresh goat cheese with the egg in one mixing bowl.

Add basil, lemon zest, half the garlic, salt, Espelette pepper, and half the honey to the goat cheese mixture.

Finely chop the raw shrimp and place it in the second mixing bowl.

Mix the remaining garlic, cilantro, sun-dried tomatoes, harissa, and salt into the shrimp.

Fill five zucchini blossoms with the goat cheese mixture and close the petals gently.

Fill the remaining five zucchini blossoms with the shrimp mixture and close the petals gently.

Arrange all stuffed blossoms in the oiled baking dish and drizzle them with olive oil.

Sprinkle walnuts over the goat cheese blossoms and bake for 18 to 20 minutes.

Drizzle the baked goat cheese blossoms with the remaining honey.

Finish the shrimp blossoms with lemon juice and spring onion, then serve warm.

Place the stuffed flowers in a lightly oiled baking dish, with a drizzle of olive oil over each flower.

Sprinkle crushed walnuts only on the flowers stuffed with goat cheese to tell them apart.

Bake for 18/20 minutes at 200°C.

Drizzle a little honey on the goat cheese-stuffed flowers after baking.

Add a little lemon and a little chive onion on the shrimp-stuffed flowers after baking.