Best 3 Sauteed Baby Zucchini With Squash Blossoms And Lemon Basil Recipes
**Sauteed Baby Zucchini with Squash Blossoms and Lemon-Basil: A Symphony of Summer Flavors**
As the summer sun shines brightly, nature offers an abundance of vibrant vegetables that beckon to be enjoyed. Among these culinary treasures are baby zucchini and squash blossoms, delicate and bursting with sweet, earthy flavors. In this article, we present a collection of sautéed baby zucchini and squash blossom recipes that capture the essence of summer's bounty. From classic preparations to innovative twists, these recipes showcase the versatility and deliciousness of these seasonal ingredients.
One recipe highlights the simplicity of sautéing baby zucchini and squash blossoms with garlic and olive oil, allowing their natural flavors to shine through. Another takes a Mediterranean twist, incorporating juicy tomatoes, briny olives, and aromatic herbs for a flavorful medley of textures and tastes. For a more unique presentation, try the stuffed squash blossoms, filled with a mixture of ricotta cheese, herbs, and vegetables, then lightly fried until golden brown. And for a refreshing side dish, the sautéed baby zucchini and squash blossoms with lemon-basil sauce offers a delightful balance of zesty citrus and aromatic basil.
With their tender texture and delicate flavors, baby zucchini and squash blossoms are culinary gems that deserve a place on your summer table. The recipes in this article provide a diverse range of preparations, ensuring that you can enjoy these seasonal delights in a variety of ways. So, gather your ingredients, heat up your skillet, and embark on a culinary journey that celebrates the vibrant flavors of summer.
SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL
Categories Side Sauté Basil Zucchini Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- 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.
- *Available at farmers' markets and some specialty foods stores.
SAUTEED SUMMER SQUASH WITH BASIL
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
- Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 4 grams
ZUCCHINI AND SQUASH BLOSSOM SOUFFLéS
These summery savory soufflés are an elegant step up from zucchini pancakes and make a great first course. Be sure to have your guests seated at the table before serving. The soufflés will rise nicely, but they do fall rather quickly. If you have a zucchini patch, you're all set for this recipe; otherwise get just-picked squash at the farmers market. It should have shiny smooth skin. Choose zucchini that is small but not tiny (so-called baby squash can be bitter).
Provided by David Tanis
Categories dinner
Time 1h
Yield 6 to 8 small soufflés
Number Of Ingredients 15
Steps:
- Butter ramekins well and set aside. Heat oven to 400 degrees.
- Make a thick béchamel sauce: Melt 4 tablespoons butter in a heavy bottomed saucepan. Stir in flour and cook together over medium heat for a few minutes, without browning. Slowly add milk or half-and-half, stirring constantly with a wire whisk. Add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk or half-and-half if the sauce gets too thick. Remove and discard thyme sprig and bay leaf. Season sauce well with salt and pepper, then add cayenne and nutmeg. Remove from stove and let cool slightly.
- Meanwhile, sprinkle grated zucchini with 1 teaspoon kosher salt and mix well. Put zucchini in a colander and let drain for 15 minutes. Working with one handful at a time, squeeze all excess liquid from zucchini. Discard liquid or use for another purpose (such as soup).
- Pour egg yolks into béchamel sauce and beat until smooth. Add zucchini, chopped chile and grated cheese and mix well with a wooden spoon or spatula. Add a bit more salt and pepper, then add chives, basil and squash blossoms. Mix to distribute.
- In a separate bowl, beat egg whites until stiff. Stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites. Quickly spoon soufflé batter into ramekins. Place ramekins on a baking sheet and bake at 400 degrees for 10 minutes. Lower heat to 350 and rotate baking tray. Bake an additional 10 to 15 minutes, until tops are nicely browned and a small knife inserted emerges dry. Serve immediately.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 497 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Choose the right zucchini: Look for small, tender zucchini that are about 6 inches long and 1 inch in diameter. Avoid large, mature zucchini, as they will be tough and seedy.
- Use fresh squash blossoms: Squash blossoms are delicate and perishable, so it is important to use them as soon as possible after picking. If you can't find fresh squash blossoms, you can substitute them with zucchini flowers.
- Prepare the zucchini and squash blossoms properly: Wash the zucchini and squash blossoms thoroughly and pat them dry. Cut the zucchini into 1/2-inch thick slices and remove the pistils from the squash blossoms.
- Don't overcrowd the pan: When sautéing the zucchini and squash blossoms, don't overcrowd the pan. This will prevent them from cooking evenly and will make them soggy.
- Cook the zucchini and squash blossoms until they are tender: Sauté the zucchini and squash blossoms until they are tender but still have a slight crunch. Overcooking will make them mushy.
- Season the zucchini and squash blossoms to taste: Season the zucchini and squash blossoms with salt, pepper, and other herbs and spices to taste. You can also add a squeeze of lemon juice or a drizzle of olive oil.
Conclusion:
Sautéed baby zucchini with squash blossoms and lemon basil is a delicious and easy-to-make dish that is perfect for a summer meal. The zucchini and squash blossoms are tender and flavorful, and the lemon basil adds a bright and refreshing flavor. This dish is also a good source of vitamins and minerals, making it a healthy choice for a side dish or main course.
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