Sautéed Zucchini and Blossoms with Fresh Herbs
- Serves: 4
- Complexity: very easy
- 3 medium zucchini, preferably organic
- 3 tbsp. ghee
- 20 zucchini blossoms, cleaned and torn into 2-inch pieces
- 2 tbsp. minced chives
- 2 tbsp. minced oregano leaves
- 1 tbsp. minced basil leaves
- Salt and pepper to taste
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