Fresh from the garden zucchini blossoms are the star of this simple zucchini blossom and egg scramble recipe. Enjoy for breakfast, lunch or dinner with fresh crusty bread!
I just got back from Sicily a week ago and I miss it already! I’m just beginning to sort through hundreds of photos as I plan my upcoming posts about our adventures throughout Sicily. And, most importantly recreate many of the dishes we enjoyed!
At first peek in my overgrown garden I spotted a few zucchini blossoms and immediately thought of my cousin Graziella’s zucchini blossom and egg scramble. Given the abundance of zucchini blossoms her husband Ignazio picked in their garden each day, this dish was on her table practically each time she invited us over for lunch. And it quickly became a favorite!
The easiest recipe you can make with zucchini blossoms!
Why would I pick this dish over all the amazing pasta, seafood, brioche, or granitas I devoured? Because of it’s simplicity, freshness and it was always made with love for us by my cousin.
Just picked zucchini blossoms, an onion and eggs. That’s all it takes to create a simple dish you can enjoy any time of day either as a main or side dish along with fresh crusty bread.
Of course, it was best enjoyed on this lovely outdoor terrace overlooking the Sicilian countryside with Mt Etna in the distance. But it was just as good back at home!
Here is my cousin’s version served at her table alongside her delicious cured black olives. As you can see it is far from fancy but oh, the flavor!
What if I don’t have enough zucchini blossoms to make this dish?
It takes a small mountain of zucchini blossoms for one plate of this dish which will serve two as a main dish or four as a side dish.
This is more of a guide rather than a precise recipe as it can be endlessly modified according to your taste and availability of zucchini blossoms.
It took about 30 blossoms to create this dish. However, if you have access to less, substitute one diced zucchini for half of the blossoms. You may also add more eggs to your dish, if you prefer.
When I made this at home this week, it took me a several days to gather enough blossoms.
How to make Zucchini Blossom and Egg Scramble:
Prepare the zucchini blossoms:
Begin by removing the stamen, or pistil found in the center of each zucchini blossom. This is easily done by opening the petals and reaching in with your finger tips to pull out the stamen. Since the blossoms will be chopped to add to this recipe, it does not matter if the petals tear.
Another method which I find easier is to simply pinch the stem and gently pull out the stamen, as shown below.
Once the stamen is removed gently rinse and pat dry each blossom.
Give them a rough chop.
In a medium sized pan, heat olive oil and sauté a diced onion until soft, about 5 minutes. Stir in the chopped zucchini blossoms, salt and pepper.
Cook, stirring, until wilted, about 5 minutes. 
Beat 2 eggs and stir into the pan. Cook, stirring, until the eggs are set. Adjust the seasoning, as needed, and stir in fresh basil cut into ribbons.
Serve immediately with fresh crusty bread.
Tips and suggestions for making Zucchini Blossom and Egg Scramble:
- Other possible additions to this dish include a minced garlic clove sautéed along with the onions.
- Try adding a couple of spoonfuls of grated Parmigiano cheese to the beaten eggs.
- Substitute freshly chopped parsley in place of the basil.
- Add more eggs to stretch out the dish.
Start picking those zucchini blossoms from your garden or head over to your closest farmer’s market today since we all know they won’t be available for long! If you give this easy recipe a try, let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later!
Here are more recipes with zucchini blossoms for you to check out!
Ingredients
- 30 zucchini blossoms or 1 small diced zucchini and 15 blossoms
- 2 tbsp. olive oil or more as needed
- 1 small onion diced
- 2 eggs lightly beaten
- salt and pepper to taste
Instructions
Prepare the zucchini blossoms
- Remove the stamen from the center of the zucchini blossoms. rinse and gently pat dry. Give them a rough chop.
Prepare the dish
- In a medium sized pan, heat olive oil and sauté a diced onion until soft, about 5 minutes. Stir in the chopped zucchini blossoms, salt and pepper.
- Cook, stirring, until wilted, about 5 minutes.
- Beat 2 eggs and stir into the pan. Cook, stirring, until the eggs are set. Adjust the seasoning, as needed, and stir in fresh basil cut into ribbons.
- Serve hot or at room temperature with fresh crusty bread.
Notes
- Other possible additions to this dish include a minced garlic clove sautéed along with the onions.
- Try adding a couple of spoonfuls of grated Parmigiano cheese to the beaten eggs.
- Substitute freshly chopped parsley in place of the basil.
- Add more eggs to stretch out the dish.
- Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Used to have this all the time as a kid…Made mine with eggs, zucchini flower, chives and garlic. It was awesome.
Hi Jeanmarie, thanks for sharing this with me. I don’t know of anyone else who has made zucchini flowers this way. I’m sure it’s delicious with chives and garlic as well!