I pulled the first zucchini of the year off my plant yesterday. I have done everything you can with zucchini’s, but I have never cooked zucchini blossoms. NPR has a delightful little post about them, including a FAQ:
What do zucchini blossoms taste like? Like squash perfume!
How can I tell if a blossom is ripe? It should look like a lily in a vase. Avoid blossoms that are wilted, crumpled or droopy.
How long will it stay fresh? Less than a day! Squash blossoms are delicate and ephemeral.
They suggest you “stuff each blossom with a cube of cheese, drizzle with olive oil and then bake at 350 degrees for 15 minutes.” Or you can make the following:
Easy Baked Squash Blossoms
- 1 egg
1 cup ricotta
handful of parsley and chives
salt and pepper to taste
Mix cheese, egg and spices together and stuff into zucchini blossoms. Twist the blossom ends. Drizzle olive oil over them and bake in a preheated oven at 450 degrees for 15 minutes. (Blossoms should be crisp and transparent.)