Squash blossoms are extremely perishable; it's best to use them the day you buy them.
Recipe information
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
Need to make a substitution?
Preparation
Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.