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1
Toss the bread and milk together in a bowl and leave for 15 minutes or longer, until the bread has absorbed all the milk.
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2
Squeeze out excess milk and mash the bread with a whisk, fork or wooden spoon.
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3
Preheat the oven to 375 degrees.
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4
Oil a baking dish large enough to accommodate the flowers or tomatoes.
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5
If using zucchini flowers, very gently open them out and pull out the stamens.
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6
If using tomatoes, cut them in half along the equator, gently squeeze out the seeds, and scoop out the flesh.
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7
Set it aside for another purpose.
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8
Set the tomato shells upside down on a rack set over a sheet pan to drain.
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9
Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion.
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10
Cook, stirring, until it is tender, 3 to 5 minutes, and add a generous pinch of salt, the garlic and the zucchini.
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11
Cook, stirring often, until the zucchini is tender and the mixture very fragrant, about 8 minutes.
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12
Remove from the heat.
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13
Beat the eggs in a large bowl.
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14
Beat in the bread, onion and zucchini mixture, and the fresh herbs.
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15
Season to taste with salt and pepper.
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16
To fill zucchini blossoms, carefully pull apart the petals and fill the cavity inside, then let the petals close up around the stuffing.
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17
Lay the flowers on their side in the baking dish.
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18
Or spoon the filling into the hollowed-out tomatoes and place in the baking dish.
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19
Drizzle the remaining tablespoon of oil over the vegetables and place in the oven.
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20
Bake 30 to 40 minutes, until the top is lightly browned.
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21
Serve hot or warm.
