Many consider the squash blossoms a delicacy. I was skeptical at first. Then I tried them and all I can say is yum.
The blossoms are yellow-orange flowers that appear first on the vines that produce the squash. They are low in calories and a good source of beta-carotene, Vitamin C and Potassium. Their flavor faintly resembles that of the squash.
When the zucchini blossoms are consumed, unfortunately they are usually served battered and deep fried, which adds fat and calories.
Preparation Time: 20 Minutes
Soaking Time: 8-12 hours
Drying Time: 7-10 hours
8 Organic Zucchini Blossoms
Pate
¾ cup pumpkin seeds, soaked overnight
¾ cup zucchini, chopped
1 bunch fresh parsley, chopped
5 tablespoons fresh lemon juice
½ cup tomato, chopped
4 tablespoons fresh thyme
3 tablespoons chives
Real Himalayan Crystal Salt or Natural Sea Salt to taste
Pepper to taste
Batter
½ cup buckwheat, soaked overnight
6 tablespoons cold pressed olive oil
Real Himalayan Crystal Salt or Natural Sea Salt to taste
Pepper to taste
Pure water as needed
Wash blossoms and gently lay them open in a dish.
In a food processor, mix pumpkin seeds and zucchini until evenly mixed. Add the remaining ingredients. Place a scoop in each open blossom.
In a food processor mix the batter ingredients adding water until it looks like a thick pancake batter. Spoon the batter over the top of the stuffed blossoms.
Place in dehydrator at 110º F for 7-10 hours.
Makes 8 Servings
Variation 1: Place on a baking sheet and bake at 350º F for 20 minutes.
Variation 2: Fry the stuffed flower in a deep fryer for about 2 minutes.
and What to do With Them.”
Even when I grew zucchini, my neighbors would ask if I wanted some of their zucchinis. I would always accept. After a while, they asked, “What do you do with all of those zucchinis?” I shared a couple of my recipes, and they enjoyed the results so much that they no longer had extra zucchini.
When I no longer had a garden space and shared a few zucchini recipes, I was desperately missing my abundant supply. The locals told me that if I left my car in the parking lot unlocked, I would come back to find it loaded with zucchini, but when I tried this, there were no zucchinis. I even posted a sign on my porch saying “zucchinis welcome.” When this failed, I was glad to find the local farmers market.
Let’s start with the basics. The zucchini’s peak season is in July and August. It is a summer squash belonging to the curcurbita family, which is native to the Americas and comes in more than 100 varieties. Archaeologists found evidence of the zucchini’s origins in Mexico, where it was an integral part of the diet of maize, beans, and squash.
The name of the squash was adapted from several Native American words which meant “something eaten raw.” As explorers introduced this exotic new food to Europe, the Italians embraced the squash, and it became known as Italian Squash.
Three and a half ounces of raw zucchini contains 9 mg of vitamin C, 22 mg of folacin, 1 gram of protein, trace amounts of B-vitamins, folic acid, calcium, 14 calories and 0 grams of cholesterol.
When buying zucchini make sure the skins are free from nicks, pits, bruises and soft spots. The skin should be plump and not shriveled. Its color should be bright and uniform.
The squash is best when it is no longer than seven inches. The bigger they are, the bigger the seeds and the more coarse and stringy the flesh. If you’re looking for zucchini that’s a little sweeter, you might try the Golden Rush Zucchini which has a deep yellow skin and a dark green stem.
Zucchini is a wonderful, versatile vegetable that can be made into anything from a main dish to desserts. It’s not just zucchini bread anymore. With the right recipes, you can see just how versatile zucchini can be, everything from pasta to pistachio pudding and even fry sauce.
Aug. 8 is “Sneak Zucchini onto Your Neighbor’s Porch Night”. I will leave my light on for you, and if you can’t find my house, feel free to drop zucchinis at the Globe office. I will take good care of them.
