Preparation of the Sofrito:

   - In a skillet, sauté the onion and garlic with a little oil, salt and pepper.

   - Add the epazote to season and cook until the onion softens. Set aside.

2. Preparation of the banana leaf:

   - Heat the banana leaf on both sides in a skillet to soften and remove the resin.

   - Line a skillet or baking pan with the banana leaf.

3. Assembly:

   - Place half of the garlic and onion sofrito on the banana leaf.

   - Add a layer of roasted mushrooms (if using) and a layer of zucchini blossom.

   - Place the panela cheese on top.

   - Top the cheese with the other half of the onion and garlic sofrito, another layer of roasted mushrooms and a final layer of zucchini blossom.

4. Baking:

   - Wrap the cheese with the banana leaf, closing it tightly on both sides.

   - Bake in a preheated oven at 200°C (392°F) for 20 to 25 minutes.

5. Serve:

   - Remove the cheese from the oven, unwrap and serve hot with salsa verde, lime and tortillas.

Tips:

- Make sure the squash blossom is well drained to avoid excess moisture.

- To add more flavor you can add a little salsa verde over the cheese before baking.

- If you prefer a more intense flavor, marinate the panela cheese with a little epazote and chopped garlic before assembling.

Is it possible to eat zucchini flowers?

Yes, squash blossoms are edible and are used in many cuisines around the world, especially in Mexican cuisine. These flowers, known for their delicate, slightly sweet flavor, can be enjoyed raw in salads or cooked and used in a variety of dishes.