Zucchini & Flowers

Name: Zucchini & Flowers
Yield: Serves 6
Cuisine: Italian
Ingredients: fistful of basil leaves, torn; 2 garlic cloves, chopped; 4 tablespoons olive oil; 750 g (1 lb 10 oz/about 7) zucchini (courgettes), with flowers attached; 10 or so zucchini flowers, extra; about 125 ml (4 fl oz/½ cup) water; 400 g (14 oz) tin chopped tomatoes; 1 small red onion, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

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.

Ingredients

750 g (1 lb 10 oz/about 7) zucchini (courgettes), with flowers attached

Europe
Italy
Side dish
Vegan
Mediterranean
Gluten-free

Method

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 (⅝