Stir in zucchini, corn and squash blossoms. Cook for 10 minutes. Season with salt. Oil a 2- to 3-quart shallow baking dish. Sprinkle one third of the tortilla croutons in dish.

The fabulous one was filled lusciously with slender, nicely grilled strips of zucchini; soft, sweet onion; charred red bell pepper; lots of huitlacoche; ample crumbled cotija; and kernels of corn ...

1. Melt butter in a large saucepan over medium-high heat, add pancetta, onion and garlic and stir until tender (3-5 minutes). Add stock, zucchini, torn flowers, corn and tomato, simmer until ...

Published July 27, 2011•Updated on August 3, 2011 at 3:00 pm When it comes to edible flowers, squash blossoms are a farmers' market favorite during the summer. They're also a staple in Mexican ...

Place the “calabaza” on a steamer rack set inside a saucepan and steam over simmering water until tender, about 20 minutes. Transfer the “calabaza” to a large serving dish.