Name: Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 0.5 small onion, minced; 20 fresh pumpkin blossoms, halved lengthwise; 2 tablespoons heavy cream; 1 pinch salt to taste; 1 tablespoon olive oil; 0.5 small onion, sliced; 1 medium zucchini, quartered and thinly sliced; 2 medium fresh tomatoes, chopped; 8 leaves fresh basil, thinly sliced

Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes

0 Likes

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Transform fresh pumpkin blossoms into a flavorful vegetarian dish featuring sauteed zucchini, creamy pumpkin blossom sauce, and juicy tomatoes.

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
0.5 small onion, minced
20 fresh pumpkin blossoms, halved lengthwise
2 tablespoons heavy cream
1 pinch salt to taste
0.5 small onion, sliced
1 medium zucchini, quartered and thinly sliced
2 medium fresh tomatoes, chopped
8 leaves fresh basil, thinly sliced

Instructions:

In a skillet over medium heat, melt butter and olive oil. Sauté minced onion until soft, about 5 minutes. Add pumpkin blossoms and cook until wilted, 3 to 5 minutes. Remove from heat and transfer to a blender. Blend with cream until smooth. Season with salt and set aside.
In a clean pan over medium heat, sauté sliced onion and zucchini in 1 tablespoon of olive oil until soft, about 5 minutes. Avoid browning or overcooking.
Plate the zucchini evenly between 2 dinner plates or pasta bowls, then generously layer with pumpkin sauce, fresh tomatoes, and fragrant basil leaves.

We use cookies

Similar Recipes

Chargrilled zucchini with pumpkin pilaf

Cheesy zucchini fritters with pumpkin and buttermilk mash

Zucchini & feta filo roll with pumpkin mash

Indian-spiced lamb with pumpkin and zucchini couscous

Vegie-stuffed focaccia