Zucchini flowers, or squash blossoms (for culinary purposes these are interchangeable), are one of those off-the-beaten-path ingredients you tend to find only at farmers’ markets, fancy restaurants or in Italy, though that doesn’t really help most of us all that much.
This elusiveness means that if you do come into a supply – either because you’ve lucked into some at the market, or by growing them yourself – it may not be entirely clear just what to do with them. Well, here is the answer. The Zucchini Flower Fritatta.
12 Zucchini Flowers (stamen and stem removed) rinse just a bit and check inside
1 Medium size onion
1 Clove of garlic chopped
1 tsp/salt/black pepper/red pepper
1/4 cup chopped Italian parsley
1/4 cup grated, fresh Parmesan cheese
7 Large eggs
1/4 cup milk
2 tablespoon olive oil EVOO
Chop onion and saute’ on medium heat till a little wilted
Add the flowers brown lightly on each side(this should take about six minutes total).
Whisk the rest of the ingredients until nice and frothy, then pour over flowers and onions.
Lower heat a bit so it is not cooking too fast. Like you are making an omelet…we don’t want to burn it.
When it looks almost all set, place under broiler for 3-4 minutes till nice and
This recipe will work with most types of vegetables.
Compliments of the Grigolo Family Kitchen