RICHMOND, Va. -- You’ve likely enjoyed zucchini before, but have you ever experienced a “zucchini blossom?"
Mary Rapoport, Consumer Affairs Director of the Virginia Egg Council, shared the many delicious recipes blossoming in her kitchen using zucchini. To learn more about the Virginia Egg Council, visit their website.
Zucchini Blossom Fritters (Makes about 8 three-inch fritters)
Female blossoms (on thick stems) grow into zucchini; male blossoms, on skinny stems don’t. Use those for this Italian delicacy.
- 2 eggs
- 1 tsp. oil
- ¼ cup flour
- ¼ cup milk
- ¼ tsp. baking powder
- ¼ cup fresh basil OR 1 T. dry basil
- Garlic powder
- Salt and pepper (a few sprinkles of red pepper flakes)
- ½ cup zucchini blossoms cut up
- Blend eggs, oil, flour, milk, baking powder, and herbs.
- Fold in washed, dried, and cut up blossoms.
- Heat one-inch oil in a small pot and pour 2 tablespoons mixture into hot oil for each fritter.
- Fry on one side, flip and fry on the other.
- Drain on paper towels.
- Serve hot, with a sprinkle of kosher salt.
Zucchini Frittata (makes 8 – 10 servings)
Excellent summer side dish or served cold on toast or in a crusty bread sandwich. Can be reheated in the microwave, if desired.
- ½ large onion (yellow or sweet) sliced thin
- Olive oil
- 3 medium zucchini, washed and sliced thin
- Salt and black pepper
- Red pepper flakes
- 1 tsp. each, dried oregano and basil
- ½ tsp. garlic powder
- About 10 grape tomatoes, halved
- 8 eggs
- ¼ cup Parmesan cheese (opt.)
- Preheat oven to 375°
- Sauté onion in a 10” non-stick fry pan in a bit of olive oil over medium heat until it begins to limp
- Add sliced zucchini and sauté until limp
- Add herbs and tomatoes and cook a few minutes
- Pour eggs over veggie mixture, let sit a minute, then gently lift edges, tipping the pan so liquid egg slides underneath
- Do this all around the pan until most of the egg has disappeared
- Cover plastic panhandle with foil
- Sprinkle on the Parmesan if using it.
- Place pan in the oven and let cook until egg has set – about 10 minutes.
- Serve in wedges, hot, brought to room temperature or cold.
Zapped Zucchini Noodles (broiled)
Turn on broiler. Using a spiralizer or purchased spiralized zucchini noodles (produce section), dry noodles on paper towels, toss lightly with olive oil, garlic powder, salt, pepper, a few sprinkles of red pepper flakes, and basil or oregano. Layer on a greased cookie sheet and place 9” away from broiler. Broil a few minutes; stir noodles; broil an additional few minutes. Serve hot or cold. One zucchini serves two people
Zucchini and Egg Sandwiches (One zucchini & two eggs for two)
- Wash, dry, slice zucchini.
- Sauté in a skillet with a bit of olive oil on medium heat until al dente.
- Sprinkle with salt, pepper, a few sprinkles of red pepper flakes, and some garlic powder
- Toss in a few halved cherry tomatoes if you have some.
- Shove to one side of the skillet and pour in blended eggs (2 eggs for each zucchini)
- Scramble eggs
- Once done, combine the eggs and vegetables
- Add some fresh or dried basil
- Serve hot as a side dish, a vegetarian main dish, or cold on crusty bread for a delicious sandwich