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Zucchini flowers, delicate and delicious

Posted on Sep 05, 2017  | Tags: Zucchini flowers, fruit

Delicate zucchini flowers with their bright-golden petals bloom are at their best in spring. Although they can be found at your local greengrocer from spring through until autumn.

The female flower has a tiny zucchini attached, whereas the male flower has a thin stem. The slightly nutty flavour is unique.

Female zucchini flowers

Select

Choose fresh-looking zucchini flowers that still closed and are not wilted. If the baby zucchini is attached to the flower, it should be firm, slender and glossy green.

 

 Male zucchini flowers 

Store

These spring treasures are highly perishable, especially the flowers. The flowers are best used within 1 day of purchasing while those with the baby zucchini attached will last for a little longer when stored covered with a damp paper towel in an airtight container in the fridge.

Prepare

Cut off the stem from the male zucchinis and make a small cut in the flower to remove the pistil. Then fill the flowers with a stuffing or chop as desired.

Top ways to use zucchini flowers

  • Stuff zucchini flowers with a mix of fresh ricotta, grated parmesan and basil then roast or fry until golden.
  • Dip zucchini flowers in a light tempura batter and shallow fry in vegetable oil until golden. Serve with lemon wedges and sea salt.
  • Drizzle a tray of zucchini flowers with the baby zucchini attached with olive oil, season and roast with cherry truss tomatoes. Sprinkle with crumbled feta to serve.
  • Add chopped zucchini flowers to a risotto or pasta dishes.
  • Delicate zucchini flowers with their bright-golden petals bloom are at their best in spring. Although they can be found at your local greengrocer from spring through until autumn.

 

Roasted Spring Veggies With Gremolata Crumb

Prep 35 mins | Cook 30 mins | Serves 4 as a side dish

 

 

8 (200g) zucchini flowers, trimmed

100g Persian or marinated feta, drained and roughly mashed

1 red onion, cut into thin wedges

2 garlic cloves, finely chopped

1 bunch thick asparagus, trimmed and roughly chopped

4 sprigs thyme

olive oil cooking spray

250g mixed truss or heirloom tomatoes

Gremolata crumb:

1 tbs olive oil

½ cup fresh sourdough breadcrumbs

2 garlic cloves, finely chopped

2 tsp finely grated lemon zest

⅓ cup flat-leaf parsley leaves, finely chopped

Step 1: Preheat oven to 200°C/180°C fan-forced. Gently ease open a zucchini flower's petals and fill with 1 tsp feta, wrap petals around filling and gently twist to seal. Repeat using remaining zucchini flowers and feta.

Step 2:  Arrange zucchini flowers, onion, garlic, asparagus and thyme in a large non-stick roasting pan. Liberally spray with oil, gently tossing to coat, and season with salt and pepper. Roast for 15 minutes. Toss through tomatoes and roast for a further 10-12 minutes until tomatoes are tender.

Step 3:  Meanwhile, to make gremolata crumb, heat oil in a medium non-stick frying pan over medium heat. Add breadcrumbs and garlic and cook, stirring often, until crumbs are golden. Remove from heat and stir through lemon zest and parsley. Sprinkle roasted vegetables with the gremolata crumbs and serve.

 

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