Summer is in full swing, and as anticipated, the zucchini is too:
We have a few giant fruits out there, and need to start doing some serious baking! But right now, we are trying to pick the smallest zucchini we can find, with blossoms still in-tact. It’s time to start culling before it gets way out of control!
A couple nights ago we had a pasta with fried zucchini blossoms. Simply slice the blossoms in half, remove the stamen or pistil, and fry. They add a nice bit of color, and the taste is quite mild. We’re going to try battering and frying them next.
Chris made a zucchini salad with sliced baby zucchini last night for dinner. It had zucchini, artichokes, tomatoes, oil and vinegar, and a LOT of basil. It was really quite good! We’re planning on making it again to bring to a dinner party next week, so I’ll try to take a picture and track down the recipe to post.
If you have any great zucchini blossom recipes, I would love to hear them!
