I love squash blossoms stuffed and fried as an appetizer but I had all these other seasonal lovelies in my basket and it seemed like they could all work together for a simple summer meal. Recipes are a great source of inspiration and, in cooking school, we spoke of ingredient or market driven versus technique driven cooking. It’s certainly important to learn technique, but in the summer with the season’s bounty, I’m a believer in ingredient driven food. These summer ingredients are the perfect opportunity to cook without a recipe. Let the market inspire you.
Preheat your oven to 400F - don’t worry, the pan only stays in for 15 minutes!
First, rinse the blossoms and look inside for bugs. Those interiors are a great place to hide. While you are in there, remove the stamen. Then trim the little whiskers on the outside of the petals (sepals) - they are prickly on the tongue.
Let the blossoms air dry and then fill them with some soft fresh goat cheese and close them back up.
Cut the cherry tomatoes in half and toss with a little salt and olive oil.
Rinse the zucchini and cut both ends off. Using a mandoline, v-slicer or a peeler, cut ribbons of the zucchini. Clean the little purple onions and slice into rounds.
Place the stuffed blossoms on a sheet pan, spreading them out evenly. Add the cherry tomatoes and corn and lay the zucchini slices evenly around the pan. Sprinkle on the onion slices. Drizzle generously with extra virgin olive oil, sprinkle with sea salt and Aleppo pepper.
Bake for 15 minutes, and enjoy!