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Chef Megan Mitchell

Online Cookbook

Sautéed Zucchini and Blossoms with Fresh Herbs

  • Serves: 4
  • Complexity: very easy
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Sautéed Zucchini and Blossoms with Fresh Herbs


  • 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


  1. 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.

  2. 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.

  3. Turn off the heat and stir in the herbs and season with salt and pepper. Serve immediately.

    Recipe Courtesy of Megan Mitchell

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