I don’t grow them in my garden because they take a lot of room, and they are always abundant and inexpensive at the market during the summer. You will find me buying handfuls of them each week. One of my favorite simple side dishes is zucchini, yellow squash and onion sautéed in a little olive oil or done on the grill in a foil packet.
This squash blossom frittata uses zucchini squash or yellow squash (or you could go crazy and use both), and the flower blossoms from the vegetables. You can buy the blossoms at most farmers markets and even at some grocery stores. With the chives, parsley, green onion and eggs in this recipe, it’s a dish that can be made almost entirely with ingredients from a backyard garden or farmers market.
- 3-4 blossoms, rinsed and dried
- 1-2 small zucchini or yellow squash, sliced thinly
- 4 eggs
- dash of milk
- 2 green onions, chopped
- Asiago cheese
- Chopped parsely and snipped chives (optional)
- Salt and pepper to taste
Prep time: 15 min
Cook time: 45 min
Total time: 1 hr
Beat eggs and milk in a bowl. Add parsley and chives if you are using them. Add a little salt and pepper to taste. Set aside.
Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.
Melt a small amount of butter (or use olive oil) and sauté the green onions and zucchni or squash until soft. Add blossoms and sauté for about 30 minutes. Remove blossoms from pan.
Pour egg mix into the same pan, and add green onions, squash and blossoms to the pan – arranging evenly.
Cook over medium-low heat until almost set. Sprinkle with cheese.
Cook under broiler until lightly puffed and slightly browned.
Serves 1-2 people
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