Zucchini Sautéed with its Flowers | CUESA

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Zucchini Sautéed with its Flowers


Margo True, Sunset Magazine

Trombetta zucchini is a giant curving zucchini shaped sort of like a trombone. It’s pale green and crisper than other zucchinis, and has enormous blossoms. Any kind of zucchini (or squash, actually) and its flowers will work in this recipe. If you have two big frying pans, use them both to cook all the zucchini at once; otherwise cook in two batches (it doesn’t need to be piping hot).

Serves 4-6


2 tablespoons extra-virgin olive oil, divided
2 pounds trombetta zucchini or other zucchini, cut diagonally into ½ inch thick slices, divided
1 teaspoon sea salt, divided
2 ½ teaspoons minced fresh marjoram, divided
30 Sungold or other yellow cherry tomatoes, divided
4 cloves thinly sliced garlic, divided
2-3 teaspoons lemon juice
8 to 10 trombetta zucchini or other zucchini blossoms


  1. Heat 1 tablespoon oil in a large nonstick frying pan over medium heat. Add half of the zucchini and let cook without stirring for 2-3 minutes, or until bottom slices start to brown underneath. Sprinkle with ½ teaspoon salt and 1 teaspoon marjoram, then gently relocate bottom slices to top of pile with a thin spatula.
  2. Add half the tomatoes and half the garlic and cook, stirring gently every now and then until most of the zucchini slices are browned a little. Transfer to a bowl.
  3. Heat remaining 1 tablespoon oil in pan and cook the remaining zucchini with remaining salt, marjoram, tomatoes, and garlic the same way. Return first batch of zucchini to pan and sprinkle with lemon juice. Tear all but 3 blossoms into petals and fold into zucchini.
  4. Turn zucchini onto a platter or into a wide serving bowl and sprinkle with remaining ½ teaspoon marjoram. Tear remaining 3 blossoms into petals and scatter over top.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »