In the northeast, zucchini blossoms are plentiful right now.
Each morning for the last few weeks, I went to my garden and picked the zucchini blossoms, in their open state, before they closed themselves to the sun’s hottest rays.
I fried them in a light tempura batter, stuffed them with various cheeses, added them to salads, and made an omelet and frittata with them. For a quick summer meal, make an omelet or frittata with fresh garden vegetables (or blossoms) and serve with some tender greens and you’ll have a delicious, quick meal.
If this meal comes out of your garden, then the nourishment takes on a whole new meaning.