Zucchini with Pumpkin Blossom Cream Sauce and Tomatoes

If you have an abundance of pumpkin blossoms in your yard, try this delicious summer vegetarian main with sauteed zucchini, pumpkin blossom cream sauce, and tomatoes.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 277 Calories

Ingredients

• 1 tablespoon butter
• 2 tablespoons heavy cream
• 1 tablespoon olive oil
• 1 pinch salt to taste
• 2 medium fresh tomatoes, chopped
• 1 medium zucchini, quartered and thinly sliced
• 8 leaves fresh basil, thinly sliced
• 0.5 small onion, sliced
• 0.5 small onion, minced
• 20 fresh pumpkin blossoms, halved lengthwise

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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