These flowers are originated from the edible plant of Zucchini. They are tasty when eaten raw in a salad or cooked and are bright yellow in colour complexion along with striations of white and green.
During the morning when the blossom is closed, take a quick precaution to shake the flowers to see if any insect is hidden or to take off the moisture retained in it. Usually, they don’t need any extensive preparation before their use. They don’t last as long as they are very much delicate. If it has any excessive moisture it may lead to deterioration. Keep them dry until you use them, to keep them fresh!
Usage of Zucchini Flowers
Before preparing to eat them, wash them gently with normal water and pat dry. All the parts of the flower are eatable.
It is a traditional trend to fry these flowers before consuming them to have a crispy peripheral. Mostly in traditional Italian cuisine, squashed blossoms are stuffed with a mixture of ricotta cheese, Parmesan cheese and herbs. They are then dipped in a mild batter and fried in a pan with oil. Cooking consumes the blossoms very quickly whereas eating raw in a salad or in sizzlers maintains its textures.
Nutrition and benefits
It consists of the same benefit as fruit. It includes Vitamin C, Potassium, Magnesium, Manganese, Zinc, Copper and Calcium.