Summer Squash & Blossom Saute

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2-4
Servings

10m
Prep Time

10m
Cook Time

20m
Ready In

Recipe: #34431

March 01, 2020

Categories: Dinner, Salads, Vegetable Salad, Side Dishes, Vegetables, Peas, Squash, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Zucchini more

recipe by:
ImPat

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recipe by:
ImPat

"From our Sunday newspaper The West Australian. Times are estimated. NOTE full recipe title is Summer Squash and Blossom Saute With Mint and Peas. Serving size is based as side dish."

Original recipe yields 2-4 servings

Metric US

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Ingredients

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1/2 cup peas, fresh or frozen
455 grams zucchini, a mix of zucchini and pattypan squash, preferably small ones
20 ml extra-virgin coconut oil (1 tablespoon)

15 grams zucchini blossoms, large and stems removed 15 blossoms specified weight is a guess)
1/2 cup mint leaves, fresh and torn (a handful specified)
45 grams drained goat’s-milk feta, or nut cheese, crumbled (optional)

Nutritional

Serving Size: 1 (307.3 g)
Calories 95.9
Total Fat - 2.6 g
Saturated Fat - 1.4 g
Cholesterol - 2.5 mg
Sodium - 67.9 mg
Total Carbohydrate - 15.4 g
Dietary Fiber - 4.8 g
Sugars - 7.1 g
Protein - 5.5 g
Calcium - 102.9 mg
Iron - 2.1 mg
Vitamin C - 51 mg
Thiamin - 0.2 mg

Step 1

F you’re using fresh peas, bring a small saucepan of water to a boil, add the peas, and simmer for 3 minutes, or until tender and then drain and set aside.

Step 2

Slice baby zucchini lengthwise in half and then crosswise into 5cm pieces and cut larger zucchini into 1.25cm slices.

Step 3

Cut pattypan squash into 1.25cm wedges.

Step 4

Warm the oil in a wide skillet over medium-high heat and add the squash and sauté, stirring frequently, until tender and beginning to brown in parts (2 to 3 minutes).

Step 5

Add the peas and zucchini blossoms and cook for another minute or so, until the blossoms have softened and the peas are heated through and then remove from the heat.