This is quick and delicious frittata – perfect of you have a garden with zucchinis. The flowers have a nice subtle flavor.
1 tbsp olive oil 1 small onion, sliced thin and in half lengthwise Saly 12 zuk blossoms 5 oz goat or feta cheese crumbled 2 tbsp parmigiano, grated 6 eggs, lightly beaten 1/4 c basil, chiffonade cut
Preheat oven to 425. Spray a 9 inch pie pan.
In a small skillet heat oil over low heat, add onion, sprinkle with salt and cook until soft and translucent.
Transfer to baking dish. Top with zuk blossoms, I like to do it a wagon wheel patter. Sprinkle cheese over blossoms. Pour eggs over all.
Bake for 20 minutes until top is lightly golden. Sprinkle with basil and serve.
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.
1 onion, sliced thin
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.
This recipe is from Patricia Wells, I made a few minor changes. This is the perfect comfort food for meatless Monday!
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.
I love when I find Zucchini Blossoms at the farmers market.
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.
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!
20 zucchini blossoms, ends and pistils removed
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.