At our little community garden, someone suggested cutting some of the zucchini blossoms to cook. I had been curious about this for quite a long time, and as no one else wanted to take them home, I cut a dozen or so to take with me. I cut a couple from our porch garden as well.
Cooking zucchini blossoms felt very hipster to me, like I should have been wearing thick glasses and a patchwork skirt, and be living in Portland. The kind of thing you want to put up on your blog to impress your friends with your back-to-nature attitude. But it also boggled the minds of two five year olds (“We’re having flowers for dinner?!? Really, Mommy? I want to eat flowers!”), and was quite tasty.
I poked around the web for a little bit looking for recipes. I found this recipe, and used the process (generally). It made way too much batter for what I had (I just did the flowers, no baby zucchini), so I would play around with that if I made it again. Rather than plain ricotta, I mixed a few things into some homemade ricotta I made and cooled earlier in the day (it’s so simple, it actually was much easier than dragging two five year olds to the grocery store to buy some). To about a cup of ricotta, I added
1 garlic clove grated on a microplane
Salt and pepper to taste
1/2 a preserved lemon finely minced
A tablespoon or two each of minced fresh basil and mint
2 tbsp. freshly grated Parmesan cheese
The flowers tended to tear when I pulled out the stamen and also when I accidentally overstuffed some, but I tried to do it as gently as possible. Kept the kids out of the kitchen with the hot oil.
Realized last minute that we needed to have a bit of something on the side. So, I quickly sliced a couple of yellow squash onto a plate, and poured some tomato vinaigrette over it. Snipped some fresh basil over it, and sprinking some Mexican crumbling cheese (Queso Fresco) over it just because we happened to have in the house (feta would have been great).