ZUCCHINI FLOWERS, A Simple, Sweet Delight

When a friend generously shares some of her freshly picked zucchini flowers from her garden, don’t you simply hug her?

As an ingredient, zucchini flowers are treasured in various cuisines for their subtle flavour and unique texture. Of course, this is the case in Italy. 

I wanted to cook them very simply to preserve the delicate, sweet taste of the flowers. Basil is a soft herb and plentiful at the moment growing on my balcony. I made a frittata and a pasta sauce – both delicate and sweet tasting.

What Are Zucchini Flowers? 

Zucchini flowers (courgette flowers in some parts of the world) are the edible blooms from the zucchini plant. Typically, the male flowers are harvested for culinary purposes, as they do not develop into zucchini. Male flowers feature a long, thin stalk, whereas female flowers sit at the end of the budding fruit. Their yellow-orange petals are visually appealing, and they have a mild, slightly sweet flavour that complements a variety of dishes. 

Due to their delicate nature, zucchini flowers are tricky to purchase. They wilt quickly after being picked, which makes them a rare find in supermarkets and even at farmers’ markets. Occasionally, they might be sold still attached to the zucchini, which helps preserve their freshness. And this is why I am so grateful when a friend takes time to collect them and bring them fresh. 

I stored them in a glass bowl, sealed them and put them in the fridge. The first day I used them to make a frittata. She bought me some more the next day and I cooked a pasta dish (recipe below).

Culinary Uses  

Zucchini flowers are a versatile ingredient and can be prepared in numerous ways. A popular method is to stuff them, dipping them in batter before gently frying them to create a crispy, savoury treat. When preparing zucchini flowers, it’s important to handle them with care so gently wash them under cold water. The stamen from inside the flower can be removed if you wish.  

To stuff zucchini flowers, carefully open the petals and place a small spoonful of filling inside. Gently twist the petals to close them around the stuffing. Dip the stuffed flowers in a light batter and fry them in hot oil until golden brown. They are delicious starter dish.  

They can also be used for frittata, soups, and pasta dishes.

PASTA WITH ZUCCHINI, BASIL AND ZUCCHINI FLOWERS

This fresh, simple yet elegant pasta dish uses sautéed zucchini, with quite a bit of fresh basil leaves and stock. I used spirally and once dressed in this buttery, aromatic sauce, I topped the pasta with lightly sautéed zucchini flowers and more basil. There was plenty of grated Parmesan cheese for a perfect finishing touch. I also grated some fresh nutmeg on to the pasta to complement its’ fresh taste. I used Parmesan because it is more delicate than Pecorino and as an alternative, I would have been happy with fresh ricotta.

 

For 2-4 people, depending if it is an entrée or main

Ingredients:

6 zucchini, (or more) sliced or cut into cubes

4 tbsp butter (divided)

20+fresh basil leaves

stock – vegetable or chicken (about 1cup)

200g (or more) short pasta

12 zucchini flowers, gently cleaned

freshly grated Parmesan cheese, to serve

salt and pepper to taste

freshly ground nutmeg

Instructions:

Cook Zucchini:  In a large pan, melt 2 tablespoon of butter over medium heat. Add the zucchini, season with salt and pepper, and sauté for about 10 -15 minutes until it softens and begins to caramelize. Add splashes stock if it starts to stick. Pour in the rest of the stock and cook to your liking Add about half of the basil leaves during the last couple minutes of cooking so they infuse the zucchini with their fragrance. Once done, set aside and keep warm.

Cook the Pasta: While the veggies cook, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve a little pasta cooking water before draining, in case you need to thin out your sauce. My pasta had sufficient stock and I did not need to do this.

Sauté the Zucchini Flowers: While the pasta cooks, heat the remaining butter in a small pan over medium heat. Add the zucchini flowers and sauté quickly for a couple of minutes until they wilt slightly. Add the fresh basil leaves sauté until they slightly soften. Remove from the heat and set aside.

Assemble the Dish: Once the pasta is drained, toss it into the pan with the cooked zucchini mixture. If the sauce looks too thick, add a little of the reserved pasta cooking water to help coat the pasta. Stir everything together to ensure the pasta is well-coated

Serve: Plate the pasta, and top with the sautéed zucchini flowers. Grate some fresh nutmeg on top

Present it with freshly grated Parmesan cheese (and a few extra basil leaves for garnish, if you wish).

Below: photo of Ravioloni (large ravioli) with zucchini flowers pan fried in some butter and sage as a dressing.

The frittata was extremely simple. I had some Brie in the fridge (cut into large slices) and used the flowers, fresh basil leaves, eggs and Brie. Once again I used butter.

EGG PASTA WITH ZUCCHINI FLOWERS, ZUCCHINI, PINE NUTS and STRACCIATELLA (egg drop) 

STUFFED ZUCCHINI FLOWERS

MAKING FRITTATA Podcast with Maria Liberati

 

 

EGG PASTA WITH ZUCCHINI FLOWERS, ZUCCHINI, PINE NUTS and STRACCIATELLA (egg drop)

Zucchini are coming to the end of the season but in home gardens there still seem to be flowers.

A friend gave me some zucchini flowers; they are delicate and fragile and always a pleasure to receive.

The flowers have to be used quickly.

As you can see from the photo above I decided to make a quick pasta dish using zucchini and pine nuts. I have plenty of young rosemary twigs that are soft enough to chop finely.

If I had some stracciatella (a soft, fresh cheese) at home I would have added it after incorporating  the pasta with the zucchini. I  improvised and stirred 2 eggs with a fork and used this instead,  after all , the word means little, torn rags or shreds and  ‘Italian egg drop soup,’  is also called stracciatella. In this Roman soup , egg is stirred into the hot broth forming strands.

The  free range eggs were very fresh and yellow.

I used butter for the cooking, because butter would brown the zucchini more effectively. I also like the taste of butter in cooking.

I used egg ribbon pasta and because the pasta cooks quickly I put on the pasta to cook while I finished the zucchini component.

Once the zucchini slices were coloured I added the pine nuts to toast.

I quickly added the zucchini flowers; they soon softened in the heat and did not need any further cooking.

I also added the stirred eggs  and a ladle of  the cooking water from the pasta. The heat, plus the water will cook the eggs and make them creamy.

Drain the pasta and incorporate the two together.  I always add a blob of butter or a good drizzle of good extra virgin olive oil to any pasta I make.

The fresh taste of the ingredients is what I wanted and it was not necessary to add  parmesan cheese, however, each to their taste!

See:

STUFFED ZUCCHINI FLOWERS

PASTA CON ZUCCHINE FRITTE (Pasta and fried zucchini)