Zucchini Blossom Frittata with Goat Cheese and Basil

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.

Serves 4.

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

    20140521-060639-21999648.jpg
    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.