Triple Cheese Stuffed Squash Blossoms, Baked

Another of those "bucket list" type foodie items, I'd been meaning, wanting, longing (maybe we're going too far here) to try.  Growing zucchini was not a success, as the snails kept eating my plants.  Then this week at our Hilo Farmer's Market, I spotted a large array of lovely squash blossoms.  Hurray!

Most recipes call for frying, so I was happy to find a baked version, which I thought might sit better on my stomach.  And it does.  Fried foods often create a heavy lumpish feeling there.  For me anyway.  Sorry Nancy.  She's from the South, where even salad might turn up fried.

The process was so easy, and the flowers tender, tasty and easy to work with.  I used the nicest looking ones for this stuffing experiment, and the rest (about half) will go into a Mexican soup tonight, from the Frida Kahlo cookbook

Stuffed Squash Blossoms, Baked
Adapted from the recipe by Katherine Martinelli

Yield: 8 for an appetizer, 2 for main course


    * 1/2 cup ricotta or mixture of cream cheese, Monterey Jack and Parmesan (which I did)
    * 2 eggs
    * 1/4 cup chopped parsley
    * 1 tablespoon fresh thyme
    * Salt
    * 8 squash blossoms
    * ¾ cup breadcrumbs
    * 1 1/2 cups your favorite tomato or green sauce, warmed for serving

 1. Preheat the oven to 400F.
 2. Mix together cheese, 1 lightly beaten egg, thyme and parsley. Season with salt.
 3. Put the other egg in a bowl and whisk. Put the breadcrumbs in another bowl.
 4. Carefully spoon filling into each squash blossom and twist loosely at the end to close.
 5. Dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a parchment or tin foil-lined baking sheet.
 6. Bake for 10 minutes, until lightly browned and crispy.
 7. Remove from the oven. Allow to cool for a few minutes before serving with warmed sauce.

And if you want to get a laugh out of your spouse (or whomever) just wait til they come to the table and sit down to tell them they're getting Stuffed Zucchini Blossoms for dinner.  Bob did.  But he also ate them up.  I served this with a cabbage and carrot slaw, but we are eating light most evenings, so you may want to add a fish or meat entree. 

1 comment:

Joanne said...

Oh these are just dreamy. I love fried squash blossoms!