Squash Blossom Quesadilla

How do you limit the amount of zucchinis your zucchini plant is producing? Well, you could limit the amount of water it’s getting but that could harm the plant. You could let one of the zucchini mature and grow to mammoth size, but it takes the plant a long time to recover. The tastiest way is to eat the blossoms. I don’t usually have enough blossoms from a plant to eat them all at once. I’ve considered planting an extra zucchini plant just so I could have extra blossoms but that seems like courting disaster. Next thing you know I’m totally overrun with squash! You can sometimes find these lovelies at the farm’s market. They perish quickly so they need to be used within a couple of days. You don’t have to stop at zucchini blossoms though; you can eat any winter or summer squash blossom.

There are many ways to fix squash blossoms; stuffed, stir-fried, deep-fried. The first time I found them at a farmer’s market, the farmer suggested using them in a quesadilla. Since it required no extra skills or groceries, that’s how I fixed them. Squash blossoms have a very delicate flavor, somewhere between zucchini and broccoli. You’ll want to pair your cheese accordingly.

Squash Blossom Quesadilla

5-6 squash blossoms
2 flour tortillas
Softened butter
Shredded cheese
1 thinly sliced green onion

Remove the ends and insides (stamens, etc.) from the blossom; you want only the flower petals. Cut or tear one side of the blossom so that it will lay out flat and set aside.

Heat a medium to large sauté pan over medium heat. Thinly coat one side of one tortilla with butter and lay the tortilla butter side down in the hot pan. Lay a thin layer of cheese down, sprinkle the green onions over the cheese, and then lay the squash blossoms down, top with another thin layer of cheese.

Thinly coat one side of the other tortilla and lay it butter side up on top of the other ingredients. When the bottom layer of cheese has started melting and the bottom, butter side of the tortilla has browned and turned crispy; use a spatula to flip the quesadilla.

The quesadilla is down when the cheese is melted and both sides are browned and crispy. Remove it to a plate or cutting board and cut in wedges. Enjoy!

Have questions, comments, or suggestions? Leave it below or you can reach me at willamettefoodadventures@live.com. I’d love to hear from you!

One response

  1. […] If you’re already dreaming of next year’s garden, consider planting a few extra of these lovelies. You can always control how many you end up with by using the squash blossoms. […]


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