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.
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.
- Olive oil
- 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
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.