Three summer recipes with zucchini flowers and homegrown herbs

Some ingredients are like summer romances: fragile, fleeting, but unforgettable. The zucchini flower is a perfect example. You’ll rarely find them in supermarkets, because they prefer to go straight from the garden into the pan. And that’s exactly where their magic lies. Combine them with fresh herbs and you’ve got something that feels like a summer secret.

Last week, I celebrated my first harvest with a simple pasta. Today, right in the heart of the Month of the Kitchen Garden, we’re taking it a step further – with three recipes where the zucchini flower takes centre stage (or at least plays a sultry supporting role).

1. Stuffed zucchini flowers with soft goat cheese and mint

Soft, creamy, and with a herbal freshness that keeps even the sultriest Costa evening feeling light. Mix soft goat cheese with finely chopped mint and a pinch of lemon zest. Gently fill the flowers, fold the tips closed, and pan-fry them briefly in olive oil. No deep-frying — just golden and tender.

Serve with some fresh bread and a glass of dry white wine. So simple, so Spanish, so good.

2. Zucchini flower, basil and lemon salad

A raw tribute to the season. Slice the zucchini flowers into strips and mix them with thin slices of young courgette, fresh basil leaves, a handful of arugula, olive oil and lemon juice. Add some grated Manchego or feta to taste. The result? A salad with bite, aroma, and character.

Eating barefoot in the grass is optional, but highly recommended.

3. Pasta with sage, garlic, and sautéed zucchini flowers

Sometimes less truly is more. Cook fresh tagliatelle while gently sautéing a few zucchini flowers with garlic and sage leaves in olive oil. Toss in the pasta, add a spoonful of the cooking water, and finish with black pepper and a splash of good olive oil. A plate that smells like garden, sunshine, and holiday.

Whether you stuff them, slice them, or sauté them – zucchini flowers are no afterthought. They prove that simplicity and timing are everything in the kitchen. And that what seems fragile often leaves the strongest impression.

This story is part of our June special: The Month of the Kitchen Garden. Discover how we sow, harvest, cook, and celebrate — Costa style.