This squash blossoms recipe is delicate, delicious and it’s way too easy to eat a whole bunch of them. Especially when they’re cooked with garlic!
If you’ve never had squash blossoms before, I highly recommend them! They make a perfect appetizer for just about any meal, and they are so simple to make!
To be honest, I’ve only had these twice in my life. The first time, a friend gave us some blossoms from his zucchini plants years ago. The second time (pictured above), I picked them from the zucchini plants in my in-law’s garden.
Both times, I’ve wondered why I don’t eat these more often! I guess my problem is that I don’t have access to a steady or large supply. Consider yourself lucky if you have a local store that carries them. If not, you’ll probably have to scrounge for them like I do. But I’ll say this, they are worth the scrounging… and yes… even worth begging for.
HOW TO EAT SQUASH BLOSSOMS
Pick the blossoms at the base of the flower and be sure to remove the fuzzy insides. Wash them well and dry them well. Once that’s done, they are totally edible. You can chop them and mix them into pasta, you can fry them, stuff them, or add them to soups. They cook easily, are very tender and have a wonderful, gentle flavor you’ll love.
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SQUASH BLOSSOMS RECIPE:
Squash Blossoms Recipe
- 3 large zucchini squash blossoms
- 1 medium garlic clove (chopped fine)
- 1/2 tsp. olive oil
- salt and pepper to taste
- Remove the fuzzy yellow part from inside the flower. Run the blossoms under cold water to remove any dirt or bugs, and set aside on a paper towel. Make sure they are fully dried before cooking.
- Chop your garlic as fine as you can get it.
- Put your oil in a non-stick pan, and place your blossoms and garlic in the pan. Roll them around in the oil a bit while the oil is still cool.
- Cook over low or medium-low heat, stirring frequently, until they are soft at the base which is the thickest part and takes the longest to cook.
- Sprinkle with salt and pepper.
- Line em' up like lil' soldiers and enjoy!