Zucchini blossoms (a.k.a. zucchini flowers) are classically served lightly battered and fried, and we're never going to argue against that treatment, but the lovely delicate flavor of fresh zucchini blossoms can be cooked in many different ways and added to a range of summer dishes. So don't limit yourself to frying them, and definitely, don't pass them by on your next visit to the market when there's so much that can be done with them.
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A light batter (kept delicate by using club soda), makes these fried zucchini blossoms especially tempting. Try stuffing each blossom with a dollop of fresh goat cheese or ricotta (mix in chopped herbs, if you like) before dipping them in the batter, but know that extra effort is in no way necessary to make these a tempting treat. In any case, serve them hot and sprinkled with salt.
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Chopped and lightly cooked in a bit of butter, zucchini blossoms make an excellent filling (with a bit of mild cheese) to a zucchini blossom omelet. Not up for making an omelet? Just stir them into some scrambled eggs. This filling is so tasty, we've been known to even serve it all on its own as a side dish—but that only happens when the blossoms are coming is fast and furious and I can hardly use them up fast enough!
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Stir chopped zucchini blossoms into a simple rice pilaf or use this zucchini blossom pilaf recipe. Chopped zucchini blossoms and mild summer onions make a flavorful and easy rice pilaf. This side dish pairs nicely with simply cooked grilled or roasted chicken and any mildly flavored fish dish. It's a delicate dish that highlights the delicate flavor of these blossoms.
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Toss chopped zucchini blossoms into any light summer salad or use smaller ones whole as a garnish on the side of the plate. They are particular tasty added atop a shaved zucchini salad.
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Another way to enjoy the delicate flavor of zucchini blossoms and keep them center stage in this simple pasta dish. Chop a bunch of zucchini blossoms, sauté them in plenty of butter, adding a bit of olive oil at the end, until they're soft (a shallot or two is nice as well), and use that as a sauce on pasta, garnishing with some freshly grated Parmesan cheese.