Today I present to you a zucchini and pumpkin flower side dish that is truly delicious and very easy to prepare. It is excellent served hot or at room temperature, making it perfect for a packed lunch to take to the office. And make sure to have some bread ready because you’ll want to soak up all the sauce. But let me tell you more! If you pour some pasta into it after preparing it, it will also become a great sauce.
Other zucchini ideas that might interest you:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Zucchini and Pumpkin Flower Side Dish
- 8.8 oz zucchini (net weight without waste)
- 7.1 oz cherry tomatoes
- 10 pumpkin flowers
- 2 leaves sage
- 2 anchovy fillets in oil
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
Preparation of the Zucchini and Pumpkin Flower Side Dish
Wash the cherry tomatoes, pat them with kitchen paper, and cut them into pieces.
Remove the pistil and stem from the pumpkin flowers and cut them into strips.
Trim the zucchini, wash them, pat them with kitchen paper, and slice them into thin rounds with a knife.
In a pan, heat a few tablespoons of oil with two sage leaves. Then add two anchovy fillets and let them dissolve by pressing them with the back of a wooden spoon.
Add the zucchini and cherry tomatoes and continue cooking over high heat for 5/6 minutes, stirring often.
Then add the pumpkin flowers, a couple of generous pinches of salt, and a grind of black pepper, and let it season for about a minute, gently stirring over the heat.
The side dish is ready. It’s excellent served hot or at room temperature. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social networks to always be updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) also on Tik Tok (@zenzero_limone). Thank you ♥!
