Black Bean Zucchini Flowers

This time of year can be so crazy. And then your friends pop a brown paper bag of freshly picked homegrown zucchini flowers in your hands and you remember what’s important again. Just look at these babies! Aren’t they perfect? A perfect package of kindness. There’s nothing flippant about that comment either. There’s not really much that usurps the value of anything homegrown and hand-tended to me. It’s the ultimate gift from where I sit.

Timing was perfect too, because we had one of our best buddies from Sydney hanging on the hill with us over the weekend, and the beauty of whipping fresh zucchini flowers out of the fridge wasn’t lost on her for a minute.

I’m not sure if it’s because everything seems so busy, or if the flush of Summer produce naturally encourages a simpler approach in the kitchen, but I’m not really cooking anything that takes longer than 15 minutes to be on a plate at the moment so the idea of battering these and perhaps stuffing them wasn’t part of the plan from the onset. I wanted them to be delicious though – absolutely – just in the shortest time possible. You know how it goes. So, I grabbed some black bean flour to roughly coat the flowers with before popping them on a flat sandwich grill. A little olive oil and fresh lemon juice, lemon thyme, dill and salt and they all but took themselves outside for us to eat as a first course while the sun set.

The black bean flour has such a yummy, nutty kind of finish, and the speckle of the black against the zucchini looks a lot fancier than I imagined it would. Bonus. So if you have a glut of zucchini flowers, or kind friends with an abundant garden, maybe think about grabbing a bag of black bean flour for a super fast option. Actually grab a bag of black bean flour regardless, it’s good stuff if you’re a chapati fan too.

 

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Black Bean Zucchini Flowers

 

just picked organic zucchini flowers

organic black bean flour

organic lemons

extra virgin olive oil

salt flakes

freshly ground black pepper

organic lemon thyme

organic dill

 

Cut the zucchini and flowers in half and wash. The residual water from washing will give the flour a reason to hang on, so coat the flowers and zucchini with the black bean flour and place onto a hot grill plate with a drizzle of olive oil. Cook for a couple of minutes and turn over to continue cooking until just tender.

 

Remove from heat and season with salt and pepper and fresh herbs. Add another drizzle of olive oil and a squeeze of lemon juice just before serving.

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