Cheese-Stuffed Squash Blossoms
Summer and winter squash blossoms need to be thinned to produce the best vegetables, but they don’t have to go to waste! Stuff with cheese and herbs, bake, and now you have a delicious appetizer.
Ingredients
12 fresh squash blossoms, stamens removed
4 oz. soft cheese (like chevre, cream cheese or ricotta)
3/4 cup grated harder cheese (like Parmesan or Asiago) or crumbled feta or blue cheese
1 egg, lightly beaten
Zest of 1 lemon
2 Tbsp. chopped mixed fresh herbs (thyme, marjoram, basil, etc.)
2 Tbsp. chopped chives
Olive oil for brushing and drizzling
2 eggs, beaten (optional)
Panko bread crumbs (optional)
Directions
Preheat oven to 375 degrees. Line a baking sheet with parchment or rub with oil.
Mix together cheeses, egg, lemon zest and herbs. Carefully spoon a bit of the cheese mixture into each squash blossom (alternatively, fill a zip-top bag with cheese mixture, cut a corner and pipe filling into each blossom). Twist the blossom end closed. Lay on prepared baking sheet, brush with oil, and bake for about 10 minutes.
Optionally, instead of baking the blossoms “naked,” dip each stuffed blossom into the beaten eggs, tap off excess, then roll in panko. Place on prepared baking sheet, drizzle with oil, and bake 10 to 12 minutes, until panko is golden.
Serve hot on a bed of greens, steamed vegetables, pasta or risotto.
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