Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes recipe

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Ingredients

1 tablespoon butter
1 tablespoon olive oil
½ small onion, minced
20 fresh pumpkin blossoms, halved lengthwise
2 tablespoons heavy cream
1 pinch salt to taste
1 tablespoon olive oil
½ small onion, sliced
1 medium zucchini, quartered and thinly sliced
2 medium fresh tomatoes, chopped
8 leaves fresh basil, thinly sliced

Nutrition Info

276.8 calories
carbohydrate: 12.5 g
cholesterol: 35.6 mg
fat: 25.2 g
fiber: 3.4 g
protein: 3.3 g
saturatedFat: 9 g
servingSize: -
sodium: 142.8 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter with olive oil in a skillet over medium heat. Add minced onion, cook, stirring frequently, until soft, about 5 minutes. Add pumpkin blossoms and cook until wilted, 3 to 5 minutes. Remove skillet from heat. Transfer contents to a blender, add cream, and blend until smooth. Season with salt and set aside.

  2. Heat 1 tablespoon olive oil in a clean pan over medium heat. Cook sliced onion and zucchini until soft but not browned or sloppy, about 5 minutes.

  3. Divide zucchini between 2 dinner plates or pasta bowls and top with pumpkin sauce, fresh tomatoes, and basil.

Recipe Yield

2 servings

Recipe Note

One of the benefits of having a vegetable garden is creating recipe mashups with what is available. I have lots of zucchini, tomatoes, and basil every year, but this year I made room for a pumpkin patch. It is getting late in the season, and I really want the plant to focus on the fruit it already has, so I am harvesting the blossoms. The pumpkin blossom sauce may be the best thing I have ever eaten. This made enough for 2 large main-dish servings.

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