Last summer I discovered zucchini blossoms for the first time, and they have definitely become my favorite thing to get at the farmers market, by far. They only cost $1 for a bag of about 5 mini zucchini with the blossoms still attached, and I swear those pretty little flowers could really go on anything! They have a bit of a sweetness at the center, and they are especially perfect as a topping for zucchini mini quiches ( see recipe below ). This quiche is so quick & easy to make, and if you make them muffin-size you can even freeze them and re-heat later. It’s a great source of protein from the eggs, and an easy way to sneak in your veggies. Plus, if you haven’t ever tried zucchini blossoms yet, now you have the perfect reason. You will fall in love! -Whitney


You’ll need :
+ 2 Tbs. roughly chopped green onion
+ About 10 mini zucchini, chopped
+ 1 Tbs. fresh basil, finely chopped
+ 1 Tbs. fresh chives, finely chopped
+ 9-10 eggs
+ 1-2 Tbs. milk
+ Salt & Pepper
+ White cheddar cheese, grated
+ Fresh zucchini blossoms

Preheat oven to 375F degrees. Sauté chopped green onion & mini zucchini in olive oil for a few minutes, then add finely chopped basil & chives and sauté for another minute or so. Remove from heat and set aside. Beat eggs in a large bowl with a little bit of milk, and season with salt & pepper. Grease muffin pan well. Put a layer of grated white cheddar cheese to fill the bottoms of each muffin cup, then put a spoonful of the zucchini/onion/herb mixture over the cheese in each section to spread evenly throughout. Ladle egg mixture into each muffin cup and bake at 375F degrees for 15-20 minutes ( until tops are golden brown ). Serve with fresh zucchini blossoms! ( Also goes great with avocado! )

*Makes about 12 muffin-sized quiches.

Chow down & Enjoy.