Zucchini Flowers Print

These are almost too cute to eat… but trust us, you’re going to want to eat them!

Minerva Dairy Zucchini Flowers Recipe
Prep Time:30 minutes
Servings:4 servings
  • 2 zucchini, sliced with “T-shaped” peeler and rolled into “flowers”
  • 3 yellow squash, sliced with “T-shaped” peeler and rolled into “flowers”
  • 3 Roma tomatoes, cut in half into “flowers”
  • 1 bunch of scallions, whites sliced and green tops cut into 1-inch sections
  • 1 can of crushed San Marzano tomatoes
  • 4 tablespoons Minerva Dairy Garlic and Herb Butter, melted
  • 1 tablespoon dried oregano
  • Drizzle of olive oil
  • Sea salt and fresh black pepper to taste
  1. Using a “T-shaped” peeler, peel each side of the squash and zucchini into thin strips and roll into “flowers.”
  2. Cut the tomatoes in half “jagged” to resemble a flower when halves are pulled apart.
  3. Slice scallions and reserve green tops.
  4. Combine crushed tomatoes, melted Minerva Dairy Garlic and Herb Butter, sea salt, pepper, oregano and sliced scallions (white part) and place into big baking dish - cover entire bottom evenly.
  5. Place the tomato “flowers” and squash/zucchini “flowers” into baking dish alternating green and yellow as much as possible.
  6. Fill in around “flowers” with 1-inch pieces of green scallion.
  7. Drizzle with olive oil and add sea salt and pepper.
  8. Cover dish with tin foil and bake at 350 degrees for one hour.
  9. Remove tin foil and bake for an additional 20 minutes to eliminate some excess moisture.