Begin by cutting the zucchini. Depending on the size, cut in half or thirds and then cut those pieces into 2-inch x 1/2-inch long pieces.
Bring a large skillet up to heat over medium high to high. Add in the ghee. Once the ghee has melted add in the zucchini. Let sit for a minute before tossing so it forms a crust. Once the zucchini is golden brown on all sides add in the torn blossoms and sauté for a minute longer.
Turn off the heat and stir in the herbs and season with salt and pepper. Serve immediately.
Recipe Courtesy of Megan Mitchell