Print
Simple
Display

Print

Simple
Display

 
Stuffed Squash Blossoms

Italian

You can leave the baby zucchini attached for this recipe, or cook the blossoms on their own.
Ingredients
12 large squash blossoms
1 1/2 cups ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella (optional)
1/4 onion, finely minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons melted butter
Salt and freshly ground black pepper, to taste
 
Steps
1 Preheat oven to 400°F. Butter a baking dish large enough to hold the blossoms in a single layer.

2 Mix cheeses, onion, herbs and salt and pepper.

3 Carefully open the blossoms and remove the firm flower center. Stuff the blossom, then twirl ends to seal. Place in baking dish.

4 Drizzle melted butter over all. Roast in oven 12-15 minutes, until blossoms begin to get a bit golden. If zucchini is attached, pierce with fork to test for doneness.


Yield
servings  use metric
original recipe yield: 4 Servings

If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com