Zucchini & Flowers

Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is a great two-in-one recipe. The dark-green outer part of the zucchini is stripped off and can be served as part of an antipasto or with a main course. Use zucchini that aren’t too big in diameter.


  • 750 g (1 lb 10 oz/about 7) zucchini (courgettes), with flowers attached
  • 10 or so zucchini flowers, extra
  • 1 small red onion, chopped
  • 4 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 400 g (14 oz) tin chopped tomatoes
  • about 125 ml (4 fl oz/½ cup) water
  • fistful of basil leaves, torn


Remove the flowers attached to the zucchini and put with the extra flowers. Rinse the zucchini. Peel away the dark-green outer part in long strips (use in the recipe). Slice the zucchini into 1.5 cm ( inch) slices. Sauté the onion in the oil in a wide pan until golden and cooked, then add the garlic. Sauté for a moment and when it smells good, add the tomatoes. Turn through and cook for a few minutes before adding the zucchini slices. Season with salt and pepper and add the water, which you can first swish around in the tomato tin. Cover and simmer for 20 minutes or so, until the zucchini is tender.

Meanwhile, open up the zucchini flowers and remove all the inner parts, discarding those. Rinse the flowers gently and pat dry with paper towels. Shred each into 2 or 3 pieces. Add the flowers and basil to the pan, turn through, and continue cooking, covered, for 10 minutes or so. If the sauce looks too tight, add a few drops of hot water but it is a side dish, not a soup! Remove from the heat and leave with the lid on for 10 minutes or so, or until you serve them. These are also nice at room temperature.