Zucchini Flowers

Zucchini Flowers

Zucchini flowers by Vella Family Freemans ReachThese zucchini flowers were lovingly grown by Charlie Vella at Freeman’s Reach.

Zucchini flowers are very different….and Yum.

Zucchini flowers are in peak season at the moment in February.  They are low  in carbohydrate – just under 10 grams of carbohydrates per 100 grams.

We all know that flowers are important for bees and for reproduction of the plant. Not all of the blossoms will turn into a zucchini. There are male and female flowers with the job of the plentiful male flowers, showy and long stalked, is to fertilise and it will not grow a zucchini. So the ones you see in the photo are female flowers attached to the zucchini.

If you grow your own zucchini you might often see flowers falling off the vines, these are male. They open to distribute the pollen and when done fall off. Hopefully some female flowers have appeared at the is stage to accept the pollen.

Here are three recipes for eating these delicious flowers.

 

Zucchini flower Pilaf

Zucchini Flower Omelette

Zucchini Flower Salad

 

Zucchini flower Pilaf

 

Zucchini flower Pilaf
 
Author:
Recipe type: Rice
Ingredients
  • 1 tbs butter
  • 1 small onion, finely chopped
  • ½ tsp. salt
  • 2 cloves garlic, minced (optional)
  • 8 zucchini blossoms, roughly chopped
  • 1 cup long grain white rice
  • 2 cups broth
  • Parsley, chopped
  • Feta or parmesan cheese
Instructions
  1. In a saucepan over medium heat, melt the butter then sweat the onion with salt to taste. Add the garlic and zucchini blossoms, stir and cook until the blossoms are tender to the bite. Add the rice, the broth and bring everything to a boil, cover, reduce heat to simmer, and cook undisturbed for 15 minutes. Turn over with wooden spoon if your heat is higher on simmer so the bottom does not burn. Turn off heat but let the rice sit for 5 minutes undisturbed. Uncover the pilaf and fluff it with a fork. Garnish with cheese and parsley.

Zucchini Flower Omelette

 

Zucchini Flower Omelette
 
Zucchini Flower omelete
Author:
Recipe type: Egg
Ingredients
  • 6 zucchini flowers
  • 2 attached zucchini, grated
  • 1 tbs butter, plus extra 1 tsp
  • 3 eggs
  • 1 tbs milk or water
  • ⅛ tsp salt
  • ⅓ cup freshly shredded or crumbled mild cheese such as mild feta or blue cheese
Instructions
  1. Trim and discard stem of zucchini blossoms. Coarsely chop blossoms and set aside.
  2. In a frying pan melt 1 tsp of butter over medium heat then add the zucchini blossoms and stirring until they wilt slightly. Transfer to a small bowl and set aside.
  3. In a medium bowl, whisk eggs, milk or water, and salt.
  4. This ends up looking like a slightly thick Crepe. Heat frying pan over medium-high heat coating base with remaining 1 tablespoon of butter. When melted then pour in egg mixture and swirl to spread it out to edges of pan. As egg mixture begins to set on the bottom, lift one edge with a spatula tilting pan so all the mixture spreads evenly and cooks. Takes about 2 minutes to have a round omelette.
  5. Remove omelette from heat and sprinkle with cooked zucchini blossoms and cheese over one half of the omelette. Loosen the omelette on the other side with the spatula and fold un-sprinkled half over filled half. Cover pan and let sit until cheese is melted, about 2 minutes. Slide omelette onto a plate and serve.

Zucchini Flower Salad

 

Zucchini flower Salad
 
Seed Sprinkles from Harvest Hub. Listed under (Harvest Hub see under ‘Lettuce & Salad Vegetables’) In seed sprinkles - Australian (Roasted sesame and sunflower seeds, tamari [naturally brewed soya sauce], native Australian spices)
Author:
Recipe type: Salad
Ingredients
  • For the Thyme oil Dressing:
  • 2 sprigs of fresh thyme, bruised
  • ½ cup olive oil
  • ½ tsp lemon zest, finely grated
  • 2 tsp lemon juice
  • Salad
  • 2 small zucchini, thinly shaved
  • 1 cup cherry tomatoes, cut in half
  • 6 zucchini flowers, halved
  • ¼ cup basil leaves, torn for sprinkling
  • Australian Seed Sprinkles (Harvest Hub see under ‘Lettuce & Salad Vegetables’)
  • ⅓ cup feta, crumbled
  • ¼ tsp ground sea salt
  • Freshly ground pepper
Instructions
  1. To make Thyme Dressing:
  2. In a saucepan place whole thyme sprig in oil over medium heat stir then cover and wait small bubbles appear, stir. Turn off heat and let sit for 15 minutes. Throw away the sprigs, leaving the loose thyme leaves in oil. In a bowl put 2 tablespoons of the Thyme oil with, lemon zest and lemon juice and 2 tablespoons thyme oil.
  3. To make the salad:
  4. In a bowl combine half the dressing with the zucchini, tomatoes, zucchini flowers, basil, Australian Seed Sprinkles, and salt. Season with pepper and toss.
  5. To plate the salad:
  6. Salad is presented in two layers. Divide half the salad between 2 plates, and crumble feta over it. Top with remaining salad and feta. Drizzle with remaining dressing, and sprinkle with basil and some more Australian Seed Sprinkles.

 


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