Name: Sautéed Baby Zucchini with Squash Blossoms and Lemon Basil
Yield: Makes 6 Servings
Ingredients: 3 tablespoons butter, divided; 1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges; 1 1/2 teaspoons chopped fresh lemon basil or regular basil; Fleur de sel (fine French sea salt); 18 zucchini squash blossoms

Squash blossoms are extremely perishable; it's best to use them the day you buy them.

Recipe notes