Simple squash blossom, zucchini + cashew cheese toast

Simple squash blossom, zucchini + cashew cheese toast

When I smell toast, which is usually riding my bike past a bakery on the way to work out, I feel like I am transformed into one of those cartoons that drifts off their feet and follows the waft of the scent to the window of a grandma’s house. Toast just smells so. damn. good.  It’s the simple things.

Like these freaking squash blossoms. I cannot get enough of them. It’s not necessarily cooking them up that I love so much though let’s be honest, that’s pretty damn fun, too. But something about seeing them at the market makes me so giddy. I always have to talk to the farmer about them. Probably because it signifies spring and I remember my mom frying them up for supper on summer nights.

As you know I am always hunting the markets for fresh produce to use in my cooking. Squash blossoms are the edible flower that grow on squash or zucchini. They have a mild taste and go wonderfully with cheese. They’re typically fried, but I’m not too into fried foods, so I chose a very approachable and simple way for first time squash blossom buyers to cook them up & love them. The recipe is adaptable if you want to use different cream cheeses or different breads to fit your dietary needs. Not to mention you’ll look like a culinary whiz by throwing in some seemingly fancy ingredients into your next toasty brunch.

These open-faced sammies take about 15-20 minutes to make, depending on how many people you’re prepping for and require less than 5 main ingredients. They smell of long summer days spent barefoot in the grass.

Perfect for a picnic, patio lunch, or enjoying a slow morning with your boo.

Many farmers’ markets are starting to open this weekend or already may be in the throws of the spring season. Pick yourself up some of these guys at your local market over the upcoming weeks!


  • Servings: 2-4,
  • Time: 15min
  • Print

2-4 slices sourdough bread or bread of choice
1 tbsp. extra virgin olive oil, divided
1 zucchini, thinly sliced
2 tbsp. chopped herbs such as dill, parsley, rosemary
8-10 squash blossoms, pistils (middle) & hard stems removed
2 oz. cashew cream cheese*
S & P to taste

In a cast iron skillet, heat 1/2 tbsp. olive oil over medium heat. Toast bread on the skillet about 2 minutes on each side, or until slightly crispy (or more depending on how toasty you like your toast).
Add 1/2 tbsp. olive oil into pan. Add zucchini with chopped herbs and sauté until zucchini is tender, 2-3 minutes. Remove zucchini and set aside. Next, add squash blossoms to the skillet and sauté until wilted. Remove from heat.
Assemble the toast by spreading cashew cheese on bottom, then layer with zucchini, squash blossoms & season with S & P.

*I prefer Miyoko’s brand or if you live in the L.A. area, Blode Kuh. You can also make your own if you have none available in stores. Please see a wonderful recipe by Green Evi here.