Zucchini With Pumpkin Blossom Cream Sauce And Tomatoes

This recipe is a summer dream come true! Fresh zucchinis, delicate pumpkin blossoms, and sweet cherry tomatoes come together in perfect harmony.

The creamy Parmesan sauce adds a rich and indulgent touch to this vibrant, flavorful dish that’s sure to impress at any summer gathering or dinner party.

Ready Time

45 mins

Yields

7 servings

Ingredients

12-14 pumpkin blossoms
3 medium zucchinis, sliced into 1/4-inch thick rounds
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cherry tomatoes, halved
Fresh parsley, chopped (optional)

Instructions

Start by preparing your pumpkin blossoms by gently washing them in cold water to remove any dirt or debris. Pat them dry with paper towels to remove excess moisture.

Next, heat the olive oil in a large skillet over medium heat.

Add the minced garlic and cook for about 1 minute, until fragrant. Add the chopped onion and cook until it’s translucent, about 3-4 minutes.

Add the sliced zucchinis to the skillet and cook for about 5-7 minutes, until they’re tender and lightly browned.

Season with salt, black pepper, and dried basil. Stir to combine.

In a separate saucepan, combine the heavy cream and Parmesan cheese.

Whisk until the cheese is melted and the sauce is smooth. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for about 5 minutes, stirring occasionally.

Stir the cooked zucchinis into the cream sauce and cook for an additional 2-3 minutes, until well combined.

While the sauce is cooking, prepare your pumpkin blossoms by tearing off and discarding the stems, then gently rinsing them under cold running water to remove any dirt or debris. Pat them dry with paper towels to remove excess moisture.

To assemble the dish, place a cooked zucchini round on a plate, then spoon some of the cream sauce on top.

Place a pumpkin blossom on top of the sauce, followed by a few cherry tomato halves. Sprinkle with chopped parsley if desired.

Serve immediately and repeat the layers for the remaining servings.

Notes

Use the freshest pumpkin blossoms you can find, as they’re the star of the show! Make sure to handle them gently to avoid bruising.

Don’t overcrowd the skillet when cooking the zucchinis – cook them in batches if necessary, to ensure they brown evenly.

For an extra rich sauce, add an extra tablespoon or two of Parmesan cheese – you won’t regret it! Cherry tomatoes can be substituted with grape tomatoes or even diced bell peppers for added color and flavor.

If you’re having trouble finding pumpkin blossoms, you can also use zucchini flowers or even skip them altogether – the dish will still be delicious! Leftovers can be refrigerated for up to 2 days, but the sauce is best when served fresh.

To make ahead, prepare the cream sauce and refrigerate or freeze it for up to 3 days.

Reheat gently before assembling the dish.

This recipe makes 7 servings, perfect for a summer dinner party or potluck.

Just be prepared for everyone to ask for seconds!