A seasonal Aegean plate, this salad briefly cooks zucchini blossoms, then lets olive oil and lemon keep them delicate.
15 min prep 3 min cook
Keeps the screen on · step-by-step guide · built-in timer
Gently remove the inner stems of the zucchini blossoms and rinse them in cold water without tearing the petals.
Dry the blossoms on paper towels for 5 minutes, since wet petals collapse under the dressing.
Slice the tender zucchini into thin strips and prepare the curd cheese and dill.
Whisk the lemon juice, olive oil and a little garlic for 30 seconds.
Toss the zucchini strips with the dressing, leave the blossoms and curd cheese on top and serve immediately so the petals remain visible without tearing.
💡 Tip: Only briefly blanching the blossoms helps their texture stay intact.
🍽️ Serving suggestion: Serve warm with fresh onion scattered over the top.
~68
kcal calories
2
g protein
6
g carbs
4
g fat
0.5g
Sugar
0.2g
Fiber
1.4mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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