Several weeks ago the Farmers’ Market began selling zucchini blossoms and the price finally dropped to a reasonable one last week so I bought them. Being ignorant of how to prepare them I bought the blossoms still attached to the baby zucchini, which are apparently the female blossoms, and are less desirable for stuffing. In addition, I was a little too experimental in my making of the stuffed blossoms and while I was successful in stuffing, breading and frying these delicate items, the breading I used (polenta) totally overpowered the blossom. So look for a later post with a more successful attempt at frying them.
All that is to say I had some gorgeous baby zucchini on my hands and I was very excited to make a simple saute to enjoy their delicate flavor. I had a few green garlic left and knew that they would be the perfect foil for these zucchini.
I found another blogging activity called Side Dish Showdown, hosted by Reeni of Cinnamon Spice and Everything Nice, which has few rules and focuses on side dishes, meaning not an entree. Love it! This is a monthly challenge and I will be submitting this for next month. Definitely check out her blog, not only does the food look fantastic but she’s a great writer as well, entertaining, informative and fun!
Baby Zucchini and Green Garlic Saute
9 baby zucchini, quartered lengthwise
2 green garlic, trimmed and sliced very thin, including green parts
1/2 fennel bulb, sliced thin
2 tablespoons olive oil
dash of balsamic vinegar
Saute green garlic in olive oil for 2-3 minutes. Add fennel and zucchini and saute another 7-9 minutes or until zucchini begins to color and is still tender. Remove from pan and toss with salt, pepper and balsamic vinegar. Serve warm or at room temperature.