How to Make Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes - A Step-by-Step Guide

Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes is a delightful and unique dish that combines the flavors of summer vegetables with the delicate sweetness of pumpkin blossoms. This recipe is a perfect way to showcase the abundant produce of the season and impress your dinner guests with a dish that is both visually stunning and deliciously flavorful.

Zucchini is a versatile vegetable that is loved for its mild flavor and tender texture. When paired with the velvety pumpkin blos...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 2

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

    277 cal.

    • Total Fat: 25g
    • Saturated Fat: 9g
    • Cholesterol: 36mg
    • Sodium: 143mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 3g
    • Vitamin C: 41mg
    • Calcium: 58mg
    • Iron: 1mg
    • Potassium: 653mg