Here's an utterly delicious and unexpted way to use up a bounty of zucchini blossoms, which proliferate in home gardens and farmstands during the summer. It's certainly easier than than stuffing, coating, and frying the blossoms in the usual manner. In this recipe, the blossoms are first blanched to make more tender before being folded into a cornmeal batter, drizzled with olive oil, and baked until the flatbread forms a golden crust.