Ingredients

3 T. butter
1 small onion, chopped
1 clove garlic, minced
3 dozen squash blossoms, chopped
3 C. chicken broth
1 C. half-and-half
Salt and pepper to taste

Pumpkin blossoms may also be used.

Recipe from The New Zucchini Cookbook and other Squash by Nancy C. Ralston and Marynor Jordan, torey/Garden Way Publishing, 1990

Directions

1. In a large saucepan, melt butter.
2. Add onion and garlic and cook until soft.
3. Add blossoms and stir until softened.
4. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Pour mixture into a blender or food processor and blend until pureed.
6. Return mixture to the saucepan, slowly add half-and-half and season to taste.
   Serves 4.

Middle East meets Midwest in this great grillin’ side.

Ingredients
several small zucchini or summer squash
olive oil
approx 1/2 tsp zatar spice (per packet)
1/2 cup chopped onion
1/4 cup feta cheese crumbles

Zatar is a middle eastern spice that  includes thyme, sumac, marjoram,  salt, and sesame seed. For added kick, try sprinkling with a bit of aleppo pepper (hot) or freshly ground black pepper.

Directions

1. Slice onion thinly and chop zucchini into 1/2″ thick slices.
2. Lay out a 15″ piece of aluminum foil and place a serving of zucchini in center.
3. Add onions to taste.
4. Drizzle with a good portion of olive oil.
5. Sprinkle with zatar and seal packets well.
6. Grill along with your main entree, turning occasionally, about 20 minutes.
7. When done, turn out onto plate and garnish with feta crumbles.