For the zucchini salad with stuffed zucchini flower, cook the potatoes in a little water until soft. Chop half of the pumpkin seeds medium coarsely and set aside.
To prepare the sauce, mix the vinegar with a pinch of salt. Then stir in both types of oil and half of the herbs.
To prepare the filling, peel the potatoes and chop them coarsely. Add the cream cheese and mash the whole thing finely with a fork.
Fold in the remaining herbs, the chives, the chopped pumpkin seeds and the balsamic vinegar. Season with salt and pepper.
Separate the zucchini blossoms from the fruit. Clean the outside of the flowers with a pastry brush and shake them out, as there are often small insects inside the flower.
Using a damp teaspoon, fill the cheese mixture into the blossom. Gently twist the blossoms together at the top and place on in an ovenproof dish.
Steam in oven on middle rack for 10 minutes, turning once after 5 minutes.
Meanwhile, cut the larger zucchini into narrow sticks, and the very small ones diagonally into narrow slices. Mix in the dressing and the whole pumpkin seeds.
Divide the salad among 4 plates. Cut the radishes into small slices and place them on the zucchini. Place a zucchini flower in the center of each.
Serve the zucchini salad with stuffed zucchini blossoms while the blossoms are still warm.