I spent my first Sunday morning in So Cal at a farmer’s market, of course. I made it out with the best strawberries I’ve ever tasted, beautiful avocados, and some zucchini blossoms given as a bonus by a super kind farmer. I’m lucky that where I’m staying this summer has a ton of produce growing on the property, so I’m set for a few staples. Lemons, lettuces, and herbs are growing abundantly even this early in the season.
I didn’t quite know what to do with the zucchini blossoms, but this same kind farmer suggested sautéing them. If you’ve had the chance to eat a zucchini blossom at a restaurant, it was likely fried and stuffed with cheese and prosciutto. The conventional preparation for the blossoms is delicious but most certainly doesn’t fit into my diet constraints.
I’m happy to report that this kind farmer was on the money with his suggestion. The texture and delicate flavor of the blossom is incredible. I tossed the blossoms with sprouted tofu, lots of fresh lemon, basil, and extra zucchini. Any protein would do in place of tofu if using this as a meal and not a side dish.
- 5 zucchini blossoms
- 1 zucchini squash
- 1 lemon, juiced
- 5 – 10 basil leaves
- 1 teaspoon coconut oil or olive oil
- salt + pepper
- optional: spouts, nutritional yeast, sprouted tofu
Thinly slice zucchini squash. Heat oil in a frying pan, add zucchini slices but not the blossoms just yet. If the blossoms you’re using came with the budding zucchini attached, cut it off and slice with the larger zucchini.
Add salt and pepper to the zucchini slices, tossing or stirring to avoid burning. Once the slices begin to soften, add lemon juice, basil leaves, and tofu if using.
If serving as a meal and not a side dish, I highly recommend alfalfa sprouts, a sprinkle of nutritional yeast, and extra lemon if needed.