Name: Sautéed zucchini flowers with lemon, chilli and garlic
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 90 ml extra-virgin olive oil; 24 female zucchini flowers, trimmed, stamens removed; 1/3 cup finely chopped flat-leaf parsley (firmly packed); 1½ birdseye chillies, finely chopped; 1½ garlic cloves, finely chopped; Juice of 1½ lemons; To serve: pea shoots or micro-cress (optional)

Sautéed zucchini flowers with lemon, chilli and garlic

Australian Gourmet Traveller recipe for sautéed zucchini flowers with lemon, chilli and garlic by The Bucket List in Bondi.

Serves 8

Prep

15M

Cook

Total

20M

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Ingredients

90 ml extra-virgin olive oil

24 female zucchini flowers, trimmed, stamens removed

1/3 cup finely chopped flat-leaf parsley (firmly packed)

1½ birdseye chillies, finely chopped

1½ garlic cloves, finely chopped

Juice of 1½ lemons

To serve: pea shoots or micro-cress (optional)

Method

Main

1.Heat oil in a large frying pan over medium-high heat, add zucchini flowers, season to taste and stir occasionally to wilt (2 minutes). Add parsley, chilli and garlic, toss to combine (1 minute), then add lemon juice. Season to taste and serve warm or at room temperature topped with pea shoots or micro-cress.

Tom Walton

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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