Zucchini and Squash Blossoms

I’ve made my rounds of the farmers market and what is really standing out to me right now is Squash and Zucchini, I got a giant 10 lb Zucchini last week for $3 and both a giant Zucchini and Squash the week before for $4.

I have been eating one of my favorite breakfasts twice a day for the past 4 days and I don’t think I’ll be getting tired of it anytime soon I love it so much I thought I would share it.

Cut a good inch and a half thick slick of giant Zucchini. Coat in seasoned flour, I use Salt, Pepper and Trader Joe’s Everyday Seasoning. I don’t make a batter or dip it in milk or egg first, there’s something really great about a simple flour coating. Add to hot pan with 1/4 inch oil and fry until dark brown on both sides and cooked through.

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Set aside on paper towels when done cooking to drain excess oil. Discard excess oil from pan and fry two eggs over easy or make poached eggs. Serve on top of Zucchini ‘steak’.

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You can also chop the Zucchini into 1 inch chunks before flouring and frying which is ideal for small zucchini/squash.

I also made Zucchini bread but the majority of both squash and Zucchini has been consumed fried with egg.

Another Farmers Market special was Squash Blossoms.

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Take a few spoonfulls of cream cheese, mix well with minced garlic, a couple of leaves of chopped fresh basil and a tablespoon of buttermilk. Add salt and pepper to taste.  (I have also made this by substituting the garlic and basil with pesto)

Use a small spoon to fill the inside of the flower with the cream cheese mixture and twist the petals to close and seal the flowers, set aside.

In a bowl mix 1/2 cup of flower with buttermilk and mix well. Dip blossoms in batter then fry until golden.

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