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Zucchini Flower (Cucurbita pepo)
Zucchini flowers are edible. Stuff flowers with herbs and cheese and fry them briefly; dip in light batter and deep fry them; or toss in olive oil until just wilted, then stir through risottos. The flowers don't last so buy and cook them on the same day. Go with cheese, cream, pancetta, pasta, batter.
''Cucurbita pepo'' is a cultivated plant of the genus ''Cucurbita''. It yields varieties of winter squash and pumpkin, but the most widespread varieties belong to ''Cucurbita pepo'' subsp. ''pepo'', called summer squash.
It has been domesticated in the New World for thousands of years. Some authors maintain that ''C. pepo'' is derived from ''C. texana'', while others suggest that ''C. texana'' is merely feral ''C. pepo''. They have a wide variety of uses, especially as a food source and.. more
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