In looking at the zucchini blossoms we purchased I decided to eat the pistil. Normally we remove the pistil and stamen but today I was drawn into the blossom and dug in. It turns out the pistil has a texture similar to a beautiful button chanterelle mushroom. The flavor is similar too. These few were marinated in lemon juice, salt and olive oil. We have a few more that we will be trying a few other preperations from pan roasted to gently stewed. Are these a viable ingredient? That depends on how fluid your kitchen is and what you consider feasible.
