Zucchini Blossom Fritatta

This is from Patricia Wells – so it is perfect! This dish is so easy to make and will impress the heck out of your guests.

  • Olive oil
  • 1 onion, sliced thin
  • Salt
  • 16 – 20 zuk Blossoms, trimmed from stem
  • 7 oz goat cheese, crumbled
  • 2 tbsp finely grated parmigiano
  • 6 eggs, lightly beaten
  • 2 tsp dried mon
  • Preheat oven to 425.
  • In a small pan heat 2 tsp oil over medium heat, add onions and pinch of salt. Cook until soft.
  • Spray a 10 inch pie pan with olive oil. Spread onions on the bottom, top with cheeses, layer with zuk blossoms, pour eggs over the blossoms, sprinkle with mint.
  • Bake for 20 minutes until golden.
  • Slice into wedges.
  • Serves 4.
  • Pasta with Zucchini Blossoms and Basil

    This recipe is from Patricia Wells, I made a few minor changes. This is the perfect comfort food for meatless Monday!

    Ingredients:
    4 c basil leaves
    3 tbsp olive oil
    1 tsp sea salt
    8 oz pasta
    1 bunch of zuk blossoms, chiffonade
    25 brined olives, chopped
    1/4 c capers, drained and chopped
    1 c grated parmigiano

    Cook pasta accourding to package.

    Combine 3 tbps oil, salt and basil in a food processor and purée.

    Drain pasta and toss with remaining ingredients. 

    Serves 4.

    Pasta with Zucchini Blossoms and Basil

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    I love when I find Zucchini Blossoms at the farmers market.

    Ingredients:
    30 – 40 zucchini blossoms, sliced thin
    1/2 c basil leaves, sliced thin
    1 TBSP olive oil
    25 olives, quartered
    4 TBSP capers, drained
    1 c parmigiano
    1/2 lb of pasta

    Cook pasta accord to package.

    3 minutes before pasta heat oil in a 12 inch skillet over medium heat. Add remaining ingredients, then stir in pasta to coat.

    Serve with a little parmigiano.

    Serves 4.

    Cheesy Zucchini Blossoms

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    I love zucchini blossoms, but I was feeling a little too lazy to stuff them so I came up with this recipe for pan sautéed with little cheese – yummy!

    Ingredients:
    20 zucchini blossoms, ends and pistils removed
    Canola oil
    Salt
    Garlic powder
    Parmesan cheese

    In a large non-stick pan heat oil over medium high heat, add blossoms, season with salt and garlic powder. Cook for 2 minutes until crispy, flip and top with a little cheese. Cook another 2 minutes until crispy and the cheese is melted.

    Serves 2.