Ingredients
- 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)
How to Make
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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.
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Step 2: Slice baby zucchini lengthwise in half and then crosswise into 5cm pieces and cut larger zucchini into 1.25cm slices.
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Step 3: Cut pattypan squash into 1.25cm wedges.
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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).
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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.
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Step 6: Top with the mint and feta or nut cheese, if using, and serve.
We hope you enjoy this recipe!
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