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Stewed Yellow Squash Blossoms

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Servings 2 servings


  • 20 large fresh squash blossoms
  • 1 small red onion diced
  • 1 serrano pepper seeded and minced
  • 1 Tablespoon olive oil
  • 1 cup canned fire roasted tomatoes drained and chopped
  • small handful fresh parsley chopped
  • 1/2 teaspoon sea salt
  • 2 Tablespoon crumbled feta


  • Break the stem off the bottom and remove the stamen in the center of each blossom and discard. Cut the blossoms crosswise into 1?2 inch sections. In a medium skillet on medium heat, saute the onion and pepper in oil, until tender. Add the sliced flowers, the tomato, and the parsley. Cover and let the mixture steam over medium-low heat until the flowers are tender, about 8 min. Season with salt and sprinkle with cheese.
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