As implied by the term summer squash, zucchini's peak season is May to August. Zucchini are great to grow in home gardens because they’re easy to grow, prolific, and they grow fast. But proceed with caution, they can get overgrown fast too. Harvest zucchini before they reach full maturity. They’re most tender and sweet when less than 8 inches long. Look for firm, heavy-feeling zucchini with unblemished bright and glossy skins. If they get bigger than this they can become, woody, dry and tasteless.
You can also freeze FRESH zucchini. Simply grate the flesh using a box grater (without peeling). This way you’re ready to make zucchini bread anytime the mood strikes! Fresh or frozen, be sure to squeeze as much water out as possible before freezing and before baking. You’ll get a much moister result this way.
Zucchini was first grown in Italy during the 18th century. As a result, zucchini is a classic accompaniment to Italian dishes like ratatouille and antipasto. But I love zucchini in a beautiful tart, simply roasted, or in tender sweet zucchini bread.
The golden squash blossom is the female flower on the end of each emerging zucchini. They’re quite edible , but very perishable. So they should be used the day they’re picked or purchased.
One of my favorite appetizers is the stuffed squash blossom! I like to stuff my mine with herbed goat cheese then pan fry them dredged in egg, herbs, and breadcrumbs!
You’re gonna love it!
Prep Time: 30 Minutes
Serves: 2-3 Per Person
Recipe Ingredients:
8-12 Fresh Squash Blossoms
8 oz. Goat cheese (plain or herbed)
1 Cup Bread crumbs (plain or herbed)
3 Eggs
5-6 Tablespoons Fresh Chopped Herbs (Basil, Mint, Oregano, Thyme)
Kosher salt and freshly ground pepper
2 Cups Vegetable Oil for Frying
Recipe Steps:
Step 1 – Clean and Dry Blossoms
Wash blossoms and gently pat dry, removing the pistils from inside flower.
Open flower gently with your fingers and inspect the inside to ensure all dirt is removed.
Step 2 – Stuff and Season
Chop fresh herbs finely.
Divide herbs equally and mix half with the breadcrumbs, the other half with the goat cheese.
Salt and pepper breadcrumb and goat cheese mixtures to taste.
Gently stuff each blossom with about a tablespoon of the herbed cheese mixture. Wrap petals so they close over the cheese.
Step 3 – Dip and Cook
Whisk eggs with a pinch each of salt and pepper in a medium sized bowl.
Bring oil to simmer over medium heat.
Dip each stuffed blossom, first in the egg wash, and then in the breadcrumb mixture.
Gently place each blossom in the oil and cook for 2-3 minutes until golden brown on one side. Then turn to cook for another minute or two until both sides are golden brown.
Place fried blossoms on a paper towel to drain briefly before serving. Serve Stuffed Squash Blossoms hot with a glass of crisp white wine and enjoy!