Pin It I looked in the market for zucchini blossoms all summer long, didn't find it. Now that it's already fall, I see a basket full of them! It doesn't matter, they are always welcome in my kitchen. I've never really seen them with the zucchini still attached to it (as I see in some pictures), every time I see the blossoms they have already been separated from the vegetable.
Most of the time when I see a recipe for zucchini flowers they are deep fried. I didn't want to do that. I think they are too delicate for that. So I decided to pair it with some good old spaghetti. It was really good. Here is how I did it:
Spaghetti with Zucchini Blossoms Recipe:
You will need:
Zucchini Blossoms (as many as you like)
Zucchini ( I used one small for one portion)
Chopped onion (about 1/4 of an onion for 1 portion)
Gently clean the flowers with a soft paper towel and remove the insides (the part that contains the pollen). Cut off the bottom and make a cut along the flower, so you can open . If you see a lot of pollen still in the insides, you can clean it with the paper as well. Cut in strips, not too small, it will wilt later.
With a vegetable peeler, make ribbons from a small zucchini.
Cook chopped onions in olive oil until clear, add zucchini ribbons and flowers. Season with salt and pepper and cook for a few minutes over medium-low heat.
Add cooked and drained pasta to the pan and gently toss to combine. Top it with Parmesan shavings.