Have you ever cooked with those beautiful flowers attached to zucchini?  They are almost too pretty to eat!  Almost.  There are many ways to work them into recipes.  I have found eggs to be my favorite.  Today.

As summer temperatures rise, the last thing I want to do is bring more heat into the house.  So I simply sauteed the blossoms and the squash into an egg scramble for a delectable breakfast dish.  You can also make lovely appetizers by stuffing them with cheese, cutting them into ribbons and mixing into pasta, or making a soup like they do in Oaxaca.

And they’re fresh at the farmers’ market!

Squash Blossom Scramble – Serves 2-4

4-6 zucchinis or yellow squash with blossoms attached
I TB butter or olive oil
1 medium onion, chopped
3-4 farm fresh eggs, lightly beaten
2 TB feta or cheddar cheese
1/4 tsp. cumin
Salt and pepper
2 TB chopped cilantro
1/2 avocado, diced
Salt and pepper

Coarsely chop squash and blossoms. Set aside.

Saute onions in butter until slightly brown.  Add squash and continue cooking about 4 minutes until soft but still crunchy.
Add eggs and cheese and cook to preferred doneness. Mix in cumin and salt and pepper to taste. Garnish with chopped cilantro and avocado.

Serve with hot sauce and corn tortillas.


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