The very first of our zucchini flowers for the season have started to appear in the ELE kitchen garden. We chose to use the male stems for this recipe for their delicate appearance and flavour. The plants produce both male and female flowers, it is very easy to tell them apart- the male flowers are on a thin long stalk whereas the female flowers are attached to the developing zucchini. This recipe is super easy and fresh, simply remove the pistils from the middle of the flower and spoon in a teaspoon of good quality goat’s curd mixed with toasted pine nuts (or chopped cashew nuts) and fresh basil. Gently twist the top of the flower in to place and lightly fry in olive oil until golden. Season with salt, pepper and a little extra basil and serve immediately. These are beautiful on their own or served as a side.
They look almost to pretty to eat.
They are so pretty whazzopwasabi and tasty too.
Whazzopwasabi? Hehe that sounds funny. Where would you find zucchini flowers? I don’t believe I’ve seen them in stores around me.
I’ve seen them at farmer’s markets already stuffed, but not often. Your best option would be to grow a zucchini plant 🙂 They are easy and fast growing.
Hi, yes definitely the best option is to grow your own if you can.
In my country stuffed zucchini flowers is a very common dish with several different versions. It was really refreshing to see a new version from the other side of the world 😉 Thanks for visiting my blog https://bohemienart.wordpress.com I can’t wait to see some more of your posts too 😉