This is my second summer to grow squash and zucchini and I’m making sure I don’t miss an opportunity to use them while they’re bursting in my little garden. They are reminding me of a hibiscus flower…delicate and opening only for the sun. Once I picked them, I used them right away because they don’t save well.

I put them in a quesadilla for lunch yesterday with some ricotta and mozzarella and my daughter said, “ooh, so wonderful…very light and mild. You need to make these ALL summer.” I plan to stuff, bread and fry them as long as they are flowering. The whole family loves them.

Start by gently rinsing the flowers and removing the ends and pistils and pat dry.

Set your breading station up with ricotta, eggs, bread crumbs and herbs.

Stuff each flower with a spoonful of ricotta and wrap the petals around and gently twist to set.

Dip flower in flower then egg and finally bread crumb mixture. Once you’ve sealed all of your squash blossoms, place flowers on a simmering oil and butter mixture in a medium sauce pan to fry on each side. When golden, set blossoms on a plate.

You can stop here and enjoy as a little appetizer or try them in a quesadilla or pasta with mozzarella cheese. I encourage you to try both ways.

Just living is not enough…one must have sunshine, freedom, and a little flower. ~Hans Christian Andersen