I know, I know—I've heard all of the comments people make about zucchini. And while it's true, I've never met a vegetable I didn't like. I love zucchini! I love everything about it. I love to grow it, I love to cook it and I love to eat it! For me, it just wouldn't be summer without this marvelous summer squash. At my house, we never seem to have any extra to give away or use as a doorstop. One reason for that might be that I love to eat the blossoms. My favorite way to eat them is stuffed with goat cheese. So, if you are looking for a new way to enjoy this lovely vegetable, try this simple recipe next time.
Squash blossoms. Photo By Gail Hermenau.
1. Harvest 6-8 squash blossoms (preferably male).
2. Clean out the insides very gently.
3. Stuff with a soft and creamy goat cheese.
4. Beat two eggs until thoroughly blended, dip stuffed blossoms in egg wash, then roll in seasoned breadcrumbs. Fry in oil until golden brown.
5. Serve as an appetizer on top of creamed corn. Delicious!
I am Gail Hermenau—vegetable gardener, composter, and garden manager for Planting Hope in Delaware. I also own my own small business that produces and sells heirloom vegetables and herbs to area restaurants.
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