Best 4 Zucchini With Pumpkin Blossom Cream Sauce And Tomatoes Recipes

**Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes: A Culinary Symphony of Summer Flavors**

As the summer sun casts its golden rays, nature's bounty offers a vibrant tapestry of fresh and flavorful ingredients. Among these culinary treasures, zucchini and pumpkin blossoms take center stage, inviting us to create a dish that celebrates the essence of the season. This recipe presents a symphony of flavors, textures, and colors, where the delicate sweetness of zucchini harmonizes with the creamy richness of pumpkin blossom sauce and the tangy vibrance of tomatoes. Prepare to embark on a culinary journey that captures the very essence of summer's bounty.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY ZUCCHINI OR PUMPKIN BLOSSOMS

Crispy Zucchini or Pumpkin Blossoms image

My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil.

Provided by Domenica

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

⅔ cup all-purpose flour
1 teaspoon baking powder
3 leaves fresh basil, minced
2 tablespoons finely grated Parmesan cheese
2 tablespoons cold water
2 eggs, beaten
3 cups oil for frying
12 pumpkin or zucchini blossoms

Steps:

In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 11.1 g, Cholesterol 63.5 mg, Fat 13.3 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 109.4 mg, Sugar 0.2 g

ZUCCHINI WITH PUMPKIN BLOSSOM CREAM SAUCE AND TOMATOES

Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes image

One of the benefits of having a vegetable garden is creating recipe mashups with what is available. I have lots of zucchini, tomatoes, and basil every year, but this year I made room for a pumpkin patch. It is getting late in the season, and I really want the plant to focus on the fruit it already has, so I am harvesting the blossoms. The pumpkin blossom sauce may be the best thing I have ever eaten. This made enough for 2 large main-dish servings.

Provided by Syd

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 2

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 tablespoon olive oil
½ small onion, minced
20 flowers fresh pumpkin blossoms, halved lengthwise
2 tablespoons heavy cream
1 pinch salt to taste
1 tablespoon olive oil
½ small onion, sliced
1 medium zucchini, quartered and thinly sliced
2 medium fresh tomatoes, chopped
8 leaves fresh basil, thinly sliced

Steps:

Melt butter with olive oil in a skillet over medium heat. Add minced onion; cook, stirring frequently, until soft, about 5 minutes. Add pumpkin blossoms and cook until wilted, 3 to 5 minutes. Remove skillet from heat. Transfer contents to a blender, add cream, and blend until smooth. Season with salt and set aside.
Heat 1 tablespoon olive oil in a clean pan over medium heat. Cook sliced onion and zucchini until soft but not browned or sloppy, about 5 minutes.
Divide zucchini between 2 dinner plates or pasta bowls and top with pumpkin sauce, fresh tomatoes, and basil.

Nutrition Facts : Calories 276.8 calories, Carbohydrate 12.5 g, Cholesterol 35.6 mg, Fat 25.2 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 142.8 mg, Sugar 6.4 g

PASTA WITH TOMATO, ZUCCHINI AND CREAM SAUCE

Pasta With Tomato, Zucchini And Cream Sauce image

Provided by John Rockwell

Categories dinner, pastas, main course

Time 20m

Yield 3 to 4 servings, depending on appetites

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 clove garlic, chopped
2 medium-size zucchini, sliced 1/4 inch thick
3 medium-size tomatoes, peeled, seeded and diced
1 cup tomato sauce, canned or fresh
Salt to taste
1 teaspoon sugar (optional)
2 tablespoons heavy cream
1 tablespoon Parmesan cheese
1 pound of linguine or fresh egg noodles

Steps:

Add oil to skillet. When oil is hot, add the garlic and saute 30 seconds.
Add zucchini and stir-fry two minutes.
Add tomatoes and saute for three minutes. Then add tomato sauce and simmer for 10 minutes. Taste first and, if necessary, add salt and sugar. (Mr. Perlman suggests adding the sugar only to counteract the acidity of the tomatoes.)
Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Serve with the pasta prepared al dente.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 73 grams, Fat 17 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 900 milligrams, Sugar 7 grams

ZUCCHINI IN SOUR CREAM SAUCE

Zucchini in Sour Cream Sauce image

"Someone shared this zucchini recipe with me years ago. Light and refreshing, it complements any meat you serve it with," pens Sandi Laskowski of Rapid City, South Dakota. Reduced-fat sour cream helps keep the calorie count down, while dill boosts the flavor. Try Sandi's sauce over chicken or grilled fish.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 cups cubed unpeeled zucchini
1/4 cup water
2 tablespoons chopped onion
1/2 teaspoon salt
1/2 teaspoon chicken bouillon granules
1/4 teaspoon dill weed
1 tablespoon butter
1 teaspoon sugar
1/2 teaspoon lemon juice
1/4 cup reduced-fat sour cream
1 tablespoon all-purpose flour

Steps:

In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened.

Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 320mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

To make the pumpkin blossom cream sauce, it's important to use fresh pumpkin blossoms. If you can't find them, you can substitute zucchini blossoms.
Make sure to clean the pumpkin blossoms thoroughly before using them. Remove the pistils and stamens, and then rinse the blossoms gently in cold water.
When making the sauce, cook the pumpkin blossoms over low heat so that they don't brown. You want them to be soft and tender, not crispy.
If you don't have heavy cream on hand, you can substitute milk or yogurt.
To make the zucchini ribbons, use a vegetable peeler to slice the zucchini into long, thin strips.
When cooking the zucchini, don't overcrowd the pan. Cook the zucchini in batches if necessary.
Season the zucchini with salt and pepper to taste.
Serve the zucchini with the pumpkin blossom cream sauce and tomatoes immediately.

Conclusion:

This zucchini with pumpkin blossom cream sauce and tomatoes is a delicious and easy-to-make dish that is perfect for a summer meal. The pumpkin blossom cream sauce is light and flavorful, and the zucchini is cooked to perfection. This dish is sure to please everyone at your table.