This recipe is adapted from Anne Bianchi’s book From the Tables of Tuscan Women.

Steps

1. Slice the zucchini into rounds no larger than ¼-inch thick.
2. Place the olive oil in a large skillet and brown the zucchini and onions in batches; add salt while browning to keep the green of the zucchini looking bright. Add pepper.
3. Add the zucchini flowers and let cook for a few minutes. Add the stock and heat through.
4. Place in a blender (or use an immersion blender) and purée; the soup will be thick. Garnish each serving of soup with a drizzle of extra-virgin olive oil and a few julienned squash blossoms.