07/27/2026
One of my favorite parts of summer is enjoying what’s growing in the garden 🌿
This year, I’ve been cooking with zucchini blossoms. While they’re often thrown away, they’re actually edible and contain nutrients like vitamin C, vitamin A, calcium, and magnesium.
I sautéed mine with onion, garlic, olive oil, and a touch of low-sodium soy sauce.
One of the benefits of eating a variety of foods is that you naturally get a wider range of nutrients. Sometimes trying something new is all it takes to add a little more variety to your plate.
Have you ever tried zucchini blossoms? 🌼