Recipe Inspiration: Zucchini Blossoms

{Beautiful Summer Zucchini Blossoms}
Zucchini blossoms {a summertime seasonal treat} are hard to resist this time of year & luckily they’re easy to find at your local farmer’s market!  My Sunday morning farmer’s market trip with my husband, resulted in an overly excited purchase of zucchini blossoms, which I knew would be a perfect addition to our Sunday night dinner 😉
Fried & stuffed zucchini are both quite popular methods of cooking these dainty & pretty vegetables but with very minimal fuss they can really be a perfect side dish for dressing a meal or garnishing a plate with their floral beauty {who wouldn’t want a beautiful & edible flower on their plate?}.  I once had a zucchini blossom & goat cheese frittata & it was so delicious & don’t get me started on my experiences in Italy!  Is it weird that I get this excited over vegetables?
Tonight, I decided to roast these fresh & pretty farmer’s market gems by tossing them in EVOO, S&P, lemon juice & thyme.  I then added them to freshly prepared risotto & smothered it in Parmiggiano-Reggiano – spectacular!

{Roasting the zucchini allows for more of an intense flavour experience & the blossoms get nice & crispy- so amazing!}
Note:  When preparing zucchini blossoms for cooking, make sure you gently pull apart the blossom to remove the pistil, which can tend to be bitter.  Continue on with your culinary experience by stuffing, deep-frying, roasting etc. 😉
♥ Recipes To Try:
Zucchini Blossom Frittata
Deep Fried Zucchini Flowers Stuffed with Taleggio & Basil
Zucchini Blossoms Stuffed with Ricotta
{Stuffed & Fried Zucchini Goodness}
{Images 1 & 5: Between A Rock & A Hearty Place}
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