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Squash Blossom, Zucchini and Gouda Frittata #SundaySupper

July 19th, 2015 · 10 Comments

We’re dishing about Farmstand Food this week for Sunday Supper. To me, the beauty of eating farm fresh food is that it tastes amazing with minimal effort. Take this frittata, filled with summer zucchini and their blossoms, cheese and fresh herbs — quickly prepared and on the table in under 30 minutes.

squash blossom zucchini gouda frittata |

The word farmstand conjures up memories from my childhood of a place we used to frequent on Oregon’s Sauvie Island. I grew up just across the highway from this 32-square-mile mecca of farmland. The island itself is just 10 miles from downtown Portland, and we would often make a quick drive over the bridge to pick up fresh fruits and veggies during the summer months. Even now, I can’t resist stopping when I see a road-side sign proclaiming “sweet corn” or “fresh peaches.” Of course, we do more of our shopping at the farmers markets, but I think that counts just as well. The point is to savor fresh food grown with care and support the local farmers who provide these beautiful foods for our family table.

summer squash and blossoms |

As I browsed our neighborhood farmers market last weekend, I spotted these squash blossoms, a favorite summer treat. I love to prepare these stuffed with cheese and fried, but they also lend a delicious flavor to egg dishes. Sometime you can get lucky and find baby squash with the blossoms still attached, but it works just as well to buy them separately. (I always think I’ll get around to planting some summer squash, but I haven’t quite gotten there yet.) The foodie tots tend to prefer the bright yellow golden zucchini, so I was happy to find them included with the baby green zucchini and regular yellow squash. The boy used to chow down on the golden ones raw right in the middle of the market, though he might deny that now.

golden zucchini and summer squash |

All the ingredients for this supper came from local farms — the baby zucchini and squash blossoms from Spring Valley Orchard (WV), eggs from Smith Family Farm (VA), raw milk Jersey Gold gouda from Spring Gap Mountain Creamery (WV) and milk from our South Mountain Creamery (MD). Oh, and the sage from my deck! I like the earthiness that complements the heady flavor of the squash blossoms, but you could use basil or oregano instead.

squash blossom frittata ingredients |

To keep the frittata light and fluffy, be sure to slice the zucchini as thinly as possible. I finally pulled out the mandoline slicer I’d gotten for Christmas and it worked perfectly. You want a good melting cheese like Gouda, or swap something creamy like fresh ricotta or creme fraiche if you prefer. Go easy on the sage to let the squash blossoms shine, and a little salt and pepper is all the additional seasoning it needs. I like to serve it with a light side salad and some bread — like the ciabatta from local Atwater’s Bakery. And of course this frittata makes an ideal brunch dish, too!

slicing zucchini |

Squash Blossom, Zucchini and Gouda Frittata

Serves 4


  • 2 small zucchini
  • 6 squash blossoms
  • 2 sage leaves
  • 8 eggs
  • 1/3 cup whole milk
  • 1 cup shredded Gouda cheese
  • 1/4 teaspoon sea salt
  • black pepper


  1. Preheat oven to 350 degrees. Oil skillet and set aside.
  2. Thinly slice zucchini, using a mandoline if you have one, into rounds. Gently cut squash blossoms in half length-wise and remove stamen. Cut sage leaves into thin slices. Set aside.
  3. In a large bowl, whisk together eggs, milk, salt and pepper. Stir in cheese, zucchini and sage. Pour mixture into skillet, making sure zucchini is evenly distributed around the pan. Gently press squash blossom halves into the egg mixture. Bake for 20-25 minutes, until just barely set in the middle. Switch to broiler for about 2 additional minutes till top is golden. Remove and serve warm.

zucchini squash blossom cheese frittata |


I’m co-hosting this week’s Sunday Supper with DB of Crazy Foodie Stunts — thanks to the bloggers below for joining us in this celebration of summer farmstand foods. Please hop around and check out what they’re bringing to dinner, and join us tonight at 7pm Eastern over on Twitter to share your favorite farmstand food recipes and inspiration!

Appetizers, Sides and Salads



Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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Tags: at market · recipes · SundaySupper

10 responses so far ↓

  • 1 Shelby // Jul 19, 2015 at 9:51 am

    This looks delicious. It would be a perfect weekend brunch for Grumpy and me!

  • 2 Stacy
    Twitter: srushton1
    // Jul 19, 2015 at 9:56 am

    You are motivating me to get out my mandoline as well, Colleen. What a gorgeous frittata! Thank you so much for hosting this week!

  • 3 Christie // Jul 19, 2015 at 1:19 pm

    This looks amazing! I’ve never cooked with blossoms, but your dish does inspire me. Awesome recipe!

  • 4 Liz // Jul 19, 2015 at 9:51 pm

    What a delectable frittata! LOVE that you added stuffed squash blossoms—such a treat!

  • 5 Bernie Dezenski // Jul 20, 2015 at 1:44 pm

    Looks so delicious! I’ve never used squash blossoms, but want to now!

  • 6 Joy | The Joyful Foodie // Jul 21, 2015 at 10:52 pm

    I think I’ve only had squash blossoms stuffed and/or fried, never in an egg dish. This sounds delicious! I mean, everything tastes good with gouda, right? 😉

  • 7 Teri@The Freshman Cook // Jul 22, 2015 at 9:40 am

    What a beautiful frittata! Sounds wonderful!

  • 8 Caroline | carolinescooking // Jul 22, 2015 at 2:28 pm

    This looks delicious, I do really like frittatas and this looks a lovely combination.

  • 9 susan @ the wimpy vegetarian // Jul 23, 2015 at 3:04 pm

    This looks wonderful!! Thanks so much for hosting us last week. I know it’s a bit of work!!

  • 10 Sarah Reid, CNP (@jo_jo_ba) // Jul 23, 2015 at 11:29 pm

    How decadent! I wish we had more blossoms this year, its been either too hot or too wet for most crops