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Zucchini flower enchiladas

Zucchini flower enchiladas

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Zucchini produces male and female flowers. The female flowers have an immature zucchini fruit behind them and come days after the female flowers. Once the female flowers have been pollinated the male flowers' work is done and it is time to eat them before they dry up.
In Mexico, the native land of Zucchini, Zucchini flowers are enjoyed year round and this is one of my favourite recipes.
Print Recipe
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings4 people


  • 12 corn tortillas preferably from La Tortilleria
  • ½ kg zucchini flower
  • 500 g mushrooms
  • ½ white or brown onion
  • 1 garlic clove
  • Green salsa make sure this is hot or reheat it in a pot
  • Olive oil
  • Salt to taste


  • Remove the centre of the zucchini flower, cut them into large pieces, and wash them in boiling water with a little salt for about 5 minutes.
    Zucchini flower enchiladas
  • Chop the onion, mushrooms and finely chop the garlic.
    Zucchini flower enchiladas
  • Heat a little bit of olive oil in a pan and sauté the onion for a couple of minutes, then add the garlic and mushrooms, stir well and cook for about 6 or 8 minutes over medium heat, then add the zucchini flowers and cook for 5 more minutes.
    Zucchini flower enchiladas
  • In a hot pan, pour a little olive oil and lightly pass the tortillas on both sides, a few seconds are enough to soften them.
    Zucchini flower enchiladas
  • Fill the tortillas with the stew and fold in half, at the end pour enough salsa so that they are well covered and add what is left of the stew on top.
    Zucchini flower enchiladas
  • ¡Buen provecho!