Zucchini and zucchini flower lasagna

 Ingredients:
15 zucchini flowers
3 zucchini
0,5 l besciamella sauce
3 tblsp parmesan cheese

for the thin pancakes:
eggs (2)
flour (3 cups)
milk (1/2 l)
salt
oil (for frying)



First of all, you need to make the thin pancakes. I prefer to use these instead of the buyed lasagna sheets, because home-made pancakes are much more soft.
After that put the first layer: a pancake and on it some zucchini flowers (that you've carefully washed and eliminated the inside of the flower) and zucchini (that you've previously cut in the shape you prefer). Put some besciamella sauce on the top. Lay another pancake, flowers and zucchini and besciamella on the top. I used a small baking pan, so that was enough for 2 persons. When you've reached the top, cover with another pancake, put some besciamella sauce and the parmesan cheese on the top.
Bake it in a preheated oven on 180°C for around 30 minutes.

Fried zucchini flowers

Summer is the perfect season for zucchini at my home and besides the vegetables, also the flowers are edible and very tasty! Here is a very simple recipe for deep fried zucchini flowers. 

 Ingredients:

zucchini flowers (12-15)
150 gr flour
250 ml water
pinch of salt
1 tsp turmeric powder (optional)
1 tsp sweet chili powder (optional)
oil for deep frying





Put the flour and the salt with the spices in a bowl. Slowly add the water and stir until you have a smooth dough. Heat the oil in a pan and when it's hot enough put the flowers, you've put in the mixture before. Fry until ready and let them cool a little bit.
You can serve them with some fresh vegetables and it will make a perfect summer dinner.

Summer salad

What about a light summer salad for the hottest days. A perfect dinner and very tasty!

Ingredients:

500 gr cherry tomatoes
15 dark olives
150 gr feta cheese
80 gr corn
oregano
salt
olive oil


Cut the tomatoes and olives and put them in a bowl. Add the corn and pieces of feta cheese. Add some salt, oregano and olive oil and serve with some wholewheat bread.