Zucchini flowers: A hidden gem in cuisine

Zucchini is a versatile vegetable. In Italy, it is considered a real delicacy. Learning about the various uses of zucchini and its flowers in the kitchen is worth it to fully enjoy their taste and health benefits.

Zucchini flowers are delicious and a healthy addition to many dishes. They contain vitamins A, C, K, B1, B6, PP, potassium, magnesium, and iron. They have a delicate flavour, slightly sweet, and a subtle aroma. They can be eaten raw or cooked.

Zucchini flowers can be enjoyed in many ways:

• Raw: Add them to salads, pastas, risotto, sandwiches, or tarts.
• Fried: Dip the flowers in tempura (a thin pancake batter) and deep fry until golden.
• Stuffed: Fill the flowers with cheese (e.g., ricotta, mozzarella) or vegetable stuffing and bake in the oven.
• On pizza: Add the flowers to the pizza a few minutes before the end of baking.
• In omelettes: Add the flowers to the omelette while frying.

Edible zucchini flowers are fully open and bright yellow. Choose flowers without spots or damage. Before use, gently rinse the flowers under running water and remove the stamens from the male flowers.

I am looking for an idea for an unconventional dinner that will impress with flavour. Opt for zucchini flowers! These delicate flowers are the perfect addition to summer dishes. Try them in a salad with tomatoes, olives, and feta cheese, add them to pasta with pesto, bake them with ricotta and tomatoes, or serve as a crispy addition to pizza. Zucchini flowers are a true delicacy that will surely impress your guests!

Zucchini flowers are best eaten right after picking. They should not be stored in the refrigerator for more than a few days.