Squash blossoms are extremely perishable; it's best to use them the day you buy them.
Market tip:
Buy a small pot of lemon basil at a nursery if it's not available at farmers' markets.
Recipe information
Yield
Makes 6 servings
Ingredients
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*
Preparation
Step 1
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.
Step 2
*Available at farmers' markets and some specialty foods stores.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
The Best Part of the Zucchini You Aren't Using
If you see these yellow-orange flowers at the market, grab them.
