Sautéed zucchini flowers with zucchini and potatoes is a quick and easy vegetable medley, the perfect light summer meal. Toss in fresh basil at the end of cooking and enjoy this fragrant dish as a main or side dish!
There are so many other ways to enjoy zucchini flowers other than deep frying them. And this flavorful and incredibly easy vegetable sauté does not disappoint!
My cousin in Sicily recently shared this sautéed zucchini flowers recipe with me. Such a simple dish, definitely nothing fancy here. I first prepared it after a long day at the beach in Sicily and my family gobbled it right up!
The secret to this tasty dish is the availability of quality, in season produce as well as the fresh basil stirred in right before serving.
All you need is some Italian crusty bread to go along with it and you have the ultimate summer meal!
Ingredient List
- Zucchini flowers: as many as you can find! I managed to collect 8 from my tiny garden however, 12-15 flowers is ideal.
- Zucchini: 2 medium sized zucchini, not too large or they will have mushier centers with too many large seeds.
- Onion
- Potatoes: I used russets
- Fresh basil
- Olive oil
- Salt, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
How to prepare zucchini flowers
- Begin by removing the stamen or pistil in the center of the flower. The easiest way is to pinch off the stem end. The stamen will come right out effortlessly, as shown in the image below.
- Rinse the flowers making sure to wash away any traces of dirt or insects that may have found their way inside.
- Gently pat dry and give the flowers a rough chop.
Prepare the vegetable sauté
- Heat olive oil in a large skillet over medium heat. Sauté the onion until softened, about 4 minutes.
- Add the cubed potatoes and a pinch of salt, stir and cook for 1 minute.
- Pour in 1/4 cup water, cover and let cook for 5 minutes.
- Uncover, stir in the chopped zucchini and a pinch of salt. Cover and let cook for 15 minutes. Stir occasionally.
- Uncover and cook 3 additional minutes. Stir in the zucchini flowers and let cook 1 minute longer.
- Taste and add more salt, if needed.
- Remove from heat and stir in fresh chopped basil and a drizzle of olive oil before serving.
Recipe Notes
-Stir in a handful of halved cherry tomatoes along with the zucchini for extra color and flavor.
-Enjoy this dish as a soup with pasta! Add more water for a soupier consistency and then toss in some spaghetti sminuzzati (spaghetti broken up in small pieces) in the last 10 minutes of cooking.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more zucchini flower recipes!
Ingredients
- 12-15 zucchini flowers
- 4 tbsp. olive oil divided
- 1 medium yellow onion diced
- 2 medium potatoes peeled and cubed
- 2 medium zucchini cut into half moon pieces
- handful fresh basil leaves
- salt to taste
Instructions
Prepare the zucchini flowers
- Begin by removing stamen or pistil in the center of the flower. The easiest way is to pinch off the stem end. The stamen will come right out effortlessly.
- Rinse the flowers making sure to wash away any traces of dirt or insects that may have found their way inside.
- Gently pat dry and give the flowers a rough chop.
Sauté the vegetables
- Heat 3 tbsp. of olive oil in a large skillet over medium heat. Sauté the onion until softened, about 4 minutes.
- Add the cubed potatoes and a pinch of salt, stir and cook for 1 minute.
- Pour in 1/4 cup water, cover and let cook for 5 minutes.
- Uncover, stir in the chopped zucchini and a pinch of salt. Cover and let cook for 15 minutes.
- Uncover and cook 3 additional minutes. Stir in the zucchini flowers and let cook 1 minute longer.
- Taste and add more salt, if needed. Remove from heat and stir in fresh chopped basil and a drizzle of olive oil before serving.
Notes
-Enjoy this dish as a soup with pasta! Add more water for a soupier consistency and then toss in some spaghetti sminuzzati (spaghetti broken up in small pieces) in the last 10 minutes of cooking.
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