Shannon, TY for starting a new thread. Zucchini flowers should be mostly open. Rinse in water (no salt water). Drain on paper towels. One egg, mixed with a little milk. In another bowl, have plain bread crumbs, mix with Parmesan cheese. In a fry pan (about 1/2" regular oil - don't use olive, too strong). Just dip, dredge the outside of the flower only, and fry, only takes a few seconds each side. Drain on paper towels. If you can't make them right away, wet some paper towels and fold the flowers gently into them, they'll keep about one day in the 'fridge. Leave the bottom green part of the flower on, otherwise, it'll fall apart. Don't eat the green part, just the flower.
Lol, my DH's idea of camping is a Hilton suite. Though, he's an avid B-B-Quer and just had an outdoor oven pit built per his design, we'll use it for the first time this year. DH prefers charcoal/wood for cooking. We had a very $$ gas grill, which we bartered for work done.
One of DH's tricks for making delicious steaks is to cut a few slices into the meat and insert slivers of fresh garlic.
Another favorite on the grill are Vidalia onions, peeled, cut into quarters, wrapped in foil with a bit of unsalted butter. Another are whole, unpeeled garlic bulbs, cut off about 1/4 at the bottom, wrap in foil, grill for along time. The garlic will just squeeze out of the bulb, delicious and makes a delicious spread for bread or anything else you want to put it on. Tomatoes go directly skin-on the grill until slightly black, as do peppers.
DH never adds salt, just fresh-ground black pepper and herbs.