6 recipes to use the last Zucchini flowers of the season

In the world of culinary delights, one often stumbles upon hidden treasures that are both visually captivating and a true treat for the taste buds.

Among these treasures are zucchini flowers, delicate and vibrant blooms that hold a special place in the hearts of food enthusiasts and gardeners alike.

These unassuming flowers, often overshadowed by their more famous vegetable counterpart, the zucchini, possess a unique charm and a plethora of good properties that make them a prized ingredient in various cuisines around the world.

They are low in calories and rich in vitamins A and C, which support immune health and promote healthy skin.

Additionally, their mild, slightly sweet flavor enhances dishes, making them a versatile ingredient for both savory and sweet recipes. Moreover, they contain antioxidants that combat free radicals and contribute to overall well-being.

Let’s find out 6 tasty and simple recipes based on the Zucchini flowers!

Preparation 10 min – Cooking time 10 min – Doses for 4 people

Description:

In a bowl, beat the eggs with salt and pepper. Add the flour, water, olive oil and mix well. Separately, clean the zucchini flowers, removing the stem and delicately opening the petals.

Heat a drizzle of oil in a pan, pour the batter into it, and place the courgette flower on one side. Let the batter cook, then turn the crêpe to ensure the side with the zucchini flower is also cooked.

Fill the crepe with ham and cheese, fold it on itself like an omelet, and leave to cook in the pan again. Serve the Zucchini flower crêpes filled with ham and cheese.

Preparation 50 min – Cooking Time 10 min – Doses for 4 people

Wash the zucchini, trim them, and grate them with a grater with large holes.

Clean the spring onion and chop it coarsely.

Collect it in the pan with the zucchini. Add a drizzle of oil and a pinch of salt, then put on the heat and let the vegetables dry for about ten minutes.

Transfer the vegetables into a bowl and add half the grated cheese. Add the egg and then the ricotta, and incorporate well.

Add the raw ham, cut into strips, and mix everything until you obtain a soft but malleable mixture (if necessary, add a little breadcrumbs). Season with salt and pepper.

Clean the zucchini flowers and remove the stem and central pistil. Rinse them gently and pat them dry with a sheet of absorbent kitchen paper.

Stuff them with the filling obtained previously.

Insert a cube of mozzarella in the center and delicately close the flowers.

Transfer the courgette flowers to a baking tray lined with a sheet of baking paper, sprinkle them with the remaining cheese, and drizzle with oil. Cook in a hot oven at 180°C or  356 °F for 10 minutes with the grill option.

As soon as they are slightly golden on the surface, take the zucchini flowers out of the oven, plate and serve.

Preparation 10 min – Cooking time 10 min – Doses for 2/3 people

First, clean the zucchini flowers: remove the stems and pistils and rinse them. At this point, dry them well and cut them into strips.

Break the six eggs in a bowl, add the parmesan, and season with salt and pepper.

Beat everything with a fork to make the mixture uniform.

Pour a generous drizzle of extra virgin olive oil into the pan, add the zucchini flowers, and cook for 1 minute.

Now pour the egg mixture, cooking on one side for about 10 minutes.

Turn it over and continue cooking for another 1 minute. Serve.

Preparation 10 min Cooking time 7 min Doses for 2 people

Start by cleaning the zucchini flowers: Gently remove the central pistil of the flower.

Wash them under fresh running water, then dry them gently with kitchen paper.

Collect the finely chopped onion in a non-stick frying pan, pour a drizzle of extra virgin olive oil, and sauté for 2 minutes.

Add the zucchini flowers and cook for 5 minutes.

Season with a pinch of salt and a grind of pepper.

Transfer the zucchini flowers from the pan to a serving plate, garnish with fresh basil leaves, and serve.

Preparation 10 min – Cooking time 5 min – Doses for 4 people

To prepare fried zucchini flowers, start by cleaning them: remove the outermost filaments and separate the flowers from the stem with the pistil; then, rinse them gently under cold running water and pat them dry with a sheet of kitchen paper.

At this point, dedicate yourself to the batter: put the flour, milk, eggs, and a pinch of salt in a bowl. Beat, add the instant yeast, and mix until you have a smooth, lump-free batter. Ensure the milk is cold from the fridge to create a crispy fry thanks to the thermal shock of the hot oil.

Heat plenty of peanut oil. Meanwhile, dip one flower at a time into the batter, holding it with tongs.

Cover the flower with the batter on all sides, then lift it to drain the excess liquid.

Dip the battered flowers into the boiling oil, a few at a time. Make sure the oil stays at a constant 175°C or 347 °F. Turn them halfway through cooking and, when golden brown, leave them to drain on absorbent kitchen paper. If possible, avoid the accumulation of residues of batter, flour, or other ingredients inside the pan: they will tend to burn and pollute the oil, compromising the taste and the success of the fried food.

Arrange the zucchini flowers on a serving plate, season them with a pinch of salt, and serve immediately: the fried zucchini flowers are ready to be enjoyed.

Preparation 5 min – Cooking time 12 min – Doses for 4 people

Start preparing the pasta with zucchini flowers by cooking your favorite short pasta in boiling salted water. Then, dedicate yourself to cleaning the courgette flowers: gently remove the pistils from the inside.

Then, wash them thoroughly, dab them with a sheet of absorbent paper, and cut them into strips.

Now pour the extra virgin olive oil into a large frying pan, add the diced bacon, and season with salt and a grind of pepper.

Leave the bacon to brown over low heat for a few minutes, then pour in the single cream.

Also, combine the saffron, then add a ladle of the pasta cooking water and mix to make it melt evenly.

At this point, add the zucchini flowers and mix, then let them dry for a few seconds.

Pour the al dente drained pasta directly into the pan and mix thoroughly over low heat. Then turn off the heat, add the grated Parmesan, and stir.

The creamy and well-mixed pasta with zucchini flowers is ready to be served.