Alice Waters' "Chez Panisse Vegetables" has many good recipes. Here are a couple!
Stuffed Squash Blossom Saute (from Alice Waters)
Squash blossoms are the flowers on the squash plant.
Place a small piece of mozzarella cheese and a pinch of fresh chopped herbs inside the blossom and twist the ends together. Dip each blossom in beaten egg and then into corn flour. Fry blossoms in hot olive oil in a cast iron pan, turning as they brown. Drain on paper towel, salt, and eat.
Summer Squash Blossoms Stuffed with Ricotta (from Alice Waters, "Chez Panisse Vegetables")
1/2 lb. ricotta cheese
1 large egg
1 1/2 T. melter butter
1/2 c. grated Reggiano Parmesan cheese
1/4 t. salt
1 T. flour
8 squash blossoms
Beat ricotta, egg, butter, cheese and salt until smooth. Stir in flour and set aside.
Make sure blossoms are clean inside and fill with stuffing about 3/4 full. Squeeze petals together at top. Poach in gently boiling water for about 6 minutes until filling is set. Drain and garnish with melted butter with chopped sage.