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Zucchini with Squash Blossoms and Olives

By August 4, 2013May 8th, 2015Recipes, Seasonal, Vegetables

In this recipe we are stewing tiny pieces of zucchini in a kind of zucchini broth. This method brings out the essence of the zucchini.  It also prevents the olive oil from oxidizing, making it a really health way to eat zucchini and so delicious!

I added a little goat cheese, but it is delicious without if you don’t eat dairy.

Zucchini with Squash Blossoms and Olives 

Gluten Free, Dairy Free, Vegan and Paleo (without the goat cheese)

4 servings

2 Tb extra virgin olive oil
5 medium zucchini (about 1 ½ lbs) – halved lengthwise, seeded and cut into  ½” dice
2 thyme or lemon thyme sprigs
Celtic Sea Salt
1 tsp lemon juice
¼ cup pitted Nicoise olives, chopped
Freshly ground pepper
4 thinly sliced squashed blossoms
2 oz soft mild goat cheese (optional) crumbled

  • In a large skillet, heat 1 Tb of the olive oil.  Add half the zucchini, 1 thyme sprig, a generous pinch of Celtic salt and ¼ cup of water.
  • Cook over moderately high heat, stirring occasionally until the zucchini is barely tender and the water has evaporated, about 5 minutes; add more water if the zucchini starts to brown.
  • Transfer the zucchini to plate to cool; discard the thyme sprig.  Wipe of the skillet and repeat with the remaining olive oil, thyme zucchini and salt adding another ¼ cup of water.
  • In a large bowl, toss the zucchini with the lemon juice, olives and squash blossoms.
  • Season with salt and pepper and transfer to a serving platter.
  • Crumble the goat cheese over the zucchini and serve.

Here is a picture of the zucchini before I cooked them…

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