Pick through open zucchini flowers to remove stamens and check for bugs. In a medium mixing bowl, stir together goat ricotta, egg, scallions and nutmeg and taste for seasoning. Using a small teaspoon, stuff each blossom with 1 1/2 teaspoons of filling and set aside.
Roughly chop tomatoes and place in blender with olive oil, basil leaves and salt and blend until smooth. Pour through strainer into bowl and set aside.
In a 10- to 12-inch non-stick saute pan, heat virgin olive oil until smoking. Place 4 flowers into pan at a time and cook until golden brown on both sides.
Arrange 3 blossoms on each plate, drizzle with sauce and serve immediately.