2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 medium zucchini (or 2 small zucchinis), diced small
2 tablespoons milk, or water
1/4 cup freshly grated Parmigiano-Reggiano
Pinch fine sea salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 to 3 zucchini flowers, cleaned, stamen removed and torn in half, optional
Tuscan bread, for serving
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