Everyone knows about goat cheese-stuffed squash blossoms. But don’t let your blossom repertoire end there! In Mexico City, I had this lovely omelet type thing and the blossom was embedded in the first egg itself. Topped with panela cheese and served with a side of refried beans made it perfect.
You can also chop them and gently saute them with onions and garlic for a taco or enchilada filling, use in soups and of course stuff them. They are insanely expensive at farmers markets so I suggest you plant a zucchini or some other kind of squash this summer.
I love zucchini blossoms, especially in a quesadilla!