I heard somewhere you could eat the male flowers from the zucchini plant, so this had the wheels turning all morning, and I decided we’d try it… because what else would we do with those precious flowers? - and apparently picking them off could double our yield for zucchini… so off I went to look for a recipe!

After a long day of housework and thinning the over planted garden, I scurried off to the kitchen to whip up an experimental dinner with deep-fried zucchini blossoms over a bed of lettuce, asparagus - pancetta mozza with sundried tomato mayo on focaccia and fried zucchini with toasted pistachios, baked with parmigiano reggiano cheese.

I’m lucky that Marty is adventurous to some extent with what I make, because it’s not every guy (or girl for that matter) that will chow down, willingly, on flowers for dinner.
Nonetheless, everything was eaten… Marty didn’t really like the sundried tomato mayo used on the sandwich & I didn’t like the pancetta… once I removed it from my 2nd half, the sandwich became way less salty and therefore I could taste the flavors of the tomato mayo that much more.

I think next time I make this, I’ll try a roasted red pepper pesto instead - and leave out the salty pancetta. The zucchini we ate was picked from the garden that morning, as well as all the blossoms that were fried up.
I will defiantly make the blossoms when I come across flowers again, they were pretty cool. The sandwich just needs a little perfecting, but after all, it was an experimental dinner with some positives… glad I made lots - we have lunch for today too!