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16 Ways to Use Summer Squash


13. Squash Blossom Quesadillas.

Squash blossoms may be familiar to gardeners — they’re the flowers from squash plants. They’re very delicate and go bad quickly. I can’t even get them in my CSA box, because, in the 24 hours between when the blossoms are picked and when I pick up my box, they’re already too wilted. Aside from your or a friend’s garden, look for squash blossoms at farmer’s markets.

If you’re making enough for a crowd, transfer the quesadillas to an oven on its lowest setting before serving.


  • Vegetable oil
  • 1 Medium white onion, diced
  • 1 Clove garlic, minced
  • 1 Poblano pepper, roasted, peeled, seeded & diced
  • 10 Fresh squash blossoms
  • 1/2 Cup vegetable stock
  • 3 Sprigs epazote, finely chopped
  • Coarse salt and freshly ground black pepper
  • 4 Flour tortillas
  • 1/4 Pound queso blanco, grated

1. Heat oil in a large sauté pan. Stir in onion and poblano and cook for about 3 minutes, stirring often. Stir in garlic and continue to stir until the onions are translucent. Stir in squash blossoms and vegetable stock, and scrape the brown bits off the bottom of the pan. Stir in epazote and cooking cooking until the blossoms are wilted, about about 5 minutes. Salt and pepper to taste. Remove from heat and let cool.
2. After the squash blossom mixture has cooled, assemble quesadillas. Arrange 2 tortillas on a flat surface, and sprinkle cheese evenly between the two. Add the squash blossom mixture in an even layer on both quesadillas, and top with remaining to tortillas.
3. Heat vegetable oil in a sauté pan. Add quesadillas and cook until the tortilla is golden brown and the cheese has melted, about 2-3 minutes on each side. Transfer to a paper towel-lined plate. Let cool for a minute or two before cutting and serving.

Recipe Adapted From: Food Network.

More Summer Squash Recipes:
14. Santa Fe Calabacitas
15. Herbed Summer Squash Soup
16. Confetti Vegetable Sauce

Read more: All recipes, Appetizers & Snacks, Basics, Desserts, Eating for Health, Entrees, Food, Side Dishes, Soups & Salads, Vegan, Vegetarian, , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
1:07AM PDT on Aug 27, 2013

I can't wait to try some of these recipes. I may have to go to the grocery to buy some since the squirrels are eating my squash & tomatoes in the garden!

9:51PM PDT on Jul 19, 2013

Summer squash zuchinni all so good and healthy!!
Thank you

8:43AM PDT on Jul 18, 2013

And don't forget an omelet or scrambled eggs with squash/zucchini.

10:13PM PDT on Jul 3, 2013

Sounds so good will try!
Thank You

9:22PM PDT on Jul 3, 2013

Can't wait to try some of these. Thank you.

7:20PM PDT on Jul 3, 2013

Yummy, thanks.

5:28PM PDT on Jul 1, 2013


9:21AM PDT on Jul 1, 2013

Great :) TY for sharing!

4:20AM PDT on Jul 1, 2013

I love squash. Thanks for sharing.

4:03AM PDT on Jul 1, 2013

thanks for sharing!

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