Traditional recipes

Sautéed Baby Zucchini with Squash Blossoms and Lemon Basil

Sautéed Baby Zucchini with Squash Blossoms and Lemon Basil

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Squash blossoms are extremely perishable; it's best to use them the day you buy them.


  • 3 tablespoons butter, divided
  • 1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges
  • 1 1/2 teaspoons chopped fresh lemon basil or regular basil
  • Fleur de sel (fine French sea salt)
  • 18 zucchini squash blossoms

Recipe Preparation

  • Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.

Reviews Section

Watch the video: Harvesting squash blossoms


  1. Gardakree

    Curiously, and the analogue is?

  2. Marwood

    You have hit the spot. A good idea, I agree with you.

  3. Hlinka

    Let him help you?

  4. Birch

    how cute you say

  5. Rhesus

    Endless topic

  6. Terg

    And what, I liked it. Thanks!

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