Have you tried squash blossoms? If you're a backyard gardener or have access to a farmer's market, give these edible flowers a shot--they have a nice zucchini flavor without any of the associated wateriness. Squash blossoms are very perishable (which is why you don't see them in supermarkets), and this is a quick and easy way to use them, inspired by the squash blossoms quesadillas we used to love at the Hillcrest Farmer's Market when we lived in San Diego.
This recipe makes two quesadillas--scale up if you feel like sharing.
1 tablespoon canola oil
6 medium-sized squash blossoms
1/2 cup grated sharp cheddar
4 corn tortillas
Heat the canola oil in a small cast-iron skillet or frying pan. Briefly saute the squash blossoms, approximately two minutes, until they're wilted. Remove pan from heat.
Sprinkle cheese evenly over two tortillas and divide the sauteed squash blossoms between them. Top with another tortilla.
Reheat pan (you can add more oil if you need) over medium-high heat. Cook quesadillas one at a time, about two minutes per side.