Summer Squash & Blossom Saute

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"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 is 2-4 servings


  • 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 by Step Method

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.

Step 6

Top with the mint and feta or nut cheese, if using, and serve.


No special items needed.

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