With flavor like this it’s no wonder that squash blossoms are becoming a staple on summer menus around the country. It’s a mind-boggling combination of intense yet delicate squash flavor that comes from the blossom at the tip of a zucchini. You can find them at farmer’s markets and the occasional specialty food store, and they’re just amazing. They should be used within 2 days of buying them and make sure to pull the stamen out and the leaves attached to the bud. Also give them a quick rinse in cool water just before using them. Most often you’ll find them stuffed and deep fried but here’s a much lighter way to experience this quintessential summer flavor.

Squash Blossom Saute
makes 1 serving

1 teaspoon extra virgin olive oil
1 small clove garlic, minced
8-10 squash blossoms
salt and pepper to taste
3-5 fresh basil leaves, torn into pieces
1 tablespoon freshly grated parmesan cheese

1. Heat the oil over medium-high heat in a saute pan. Add garlic and saute until softened but not browned (turn the heat down if it begins to brown).
2. Stir in squash blossoms, salt and pepper and saute until the blossoms have wilted, about 2 minutes.
3. Scatter basil and parmesan on top of the blossoms.

This is amazing just like this as a side dish for chicken or fish, or try it on top of a grilled slice of baguette. It also makes a perfect topping on a thin crust pizza with prosciutto or tossed with pasta.