Stuffed Zucchini Blossoms

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6 medium red Swiss chard leaves

1 cup stinging nettle leaves or spinach

3/4 cup coarsely chopped flat-leaf parsley

3/4 cup coarsely chopped sorrel

3/4 cup finely chopped chives

3/4 cup coarsely shredded zucchini

1/2 cup coarsely chopped lovage or celery leaves

2 teaspoons thyme leaves

1 garlic clove, minced

3 tablespoons freshly grated Pecorino

1 tablespoon fine dry bread crumbs

6 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

24 large zucchini blossoms

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