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Tess
July 7, 2010 at 9:21 am
This simple dish is without a doubt my favorite way to use a whopping garden zucchini. A simple cold salad may seem easier, but the taste benefits of this superb treat make the grilling time well worth the wait.
Another classic summer feast!
I love zucchini as well as the blossoms. This dish looks delicious, and I’m sure to try it this weekend! I am a big fan of “Cooking Up An Italian Life”.
Sharon
July 8, 2010 at 8:25 am
Ciao, Michele,
How do you prepare the blossoms?
Sharon
Unfortunately, I don’t have a garden and very rarely find zucchini blossoms in the market. When I was a child, my grandmother used to mix them into scrambled eggs or cook them with sliced zucchini and tomatoes. On a trip to Rome, when zucchini was in bloom, we ate the flowers stuffed with either mozzarella or ricotta, dipped in batter, and fried until golden.
Stefan
July 22, 2010 at 5:24 am
As a uni student simplicity in cooking is a must for me, but that doesn’t mean it can’t be flavorful. I love to saute cubed zucchini in olive oil, season it with salt and pepper, and just before it is done a drizzle of hoy sin sauce. If you let it caramelize just right the flavor is amazing.
Adele
July 30, 2010 at 2:49 pm
I love blossoms fried but when I have an abundance of fruit, I usually use them grated in breads, cookies or cakes.
But they also make great salads if cut into match sticks.
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This simple dish is without a doubt my favorite way to use a whopping garden zucchini. A simple cold salad may seem easier, but the taste benefits of this superb treat make the grilling time well worth the wait.
Another classic summer feast!
…e se avanzano dei fiori, perché di frutti se ne hanno a sufficienza, si possono sempre friggere
I will have to give this a try. thanks
I love zucchini as well as the blossoms. This dish looks delicious, and I’m sure to try it this weekend! I am a big fan of “Cooking Up An Italian Life”.
Ciao, Michele,
How do you prepare the blossoms?
Sharon
Unfortunately, I don’t have a garden and very rarely find zucchini blossoms in the market. When I was a child, my grandmother used to mix them into scrambled eggs or cook them with sliced zucchini and tomatoes. On a trip to Rome, when zucchini was in bloom, we ate the flowers stuffed with either mozzarella or ricotta, dipped in batter, and fried until golden.
As a uni student simplicity in cooking is a must for me, but that doesn’t mean it can’t be flavorful. I love to saute cubed zucchini in olive oil, season it with salt and pepper, and just before it is done a drizzle of hoy sin sauce. If you let it caramelize just right the flavor is amazing.
I love blossoms fried but when I have an abundance of fruit, I usually use them grated in breads, cookies or cakes.
But they also make great salads if cut into match sticks.