Squash Blossoms Stuffed With Cheese And Herbs
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
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4 servings Serve these with a light tomato sauce beneath them. To bake, leave the stuffed blossoms uncoated, lay them side by side in a greased baking dish, and place in a 350°F oven until heated through, about 20 minutes.
Ingredients
- 12 large squash blossoms
- ¾ cup fresh goat cheese, ricotta, or shredded mozzarella or Monterey Jack (3 ounces)
- ½ cup grated Parmesan (2 ounces)
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil or 2 teaspoons chopped thyme
- 1 garlic clove, minced
- ¼ teaspoon salt
- Black pepper to taste
- 1 large egg, lightly beaten
- Flour
- ½ inch olive oil
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 12 large squash blossoms
- ¾ cup fresh goat cheese, ricotta, or shredded mozzarella or Monterey Jack (3 ounces)
- ½ cup grated Parmesan (2 ounces)
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil or 2 teaspoons chopped thyme
- 1 garlic clove, minced
- ¼ teaspoon salt
- Black pepper to taste
- 1 large egg, lightly beaten
- Flour
- ½ inch olive oil
Let's Cook
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Step 1.
Remove the pistils, leaving the stems on: 12 large squash blossoms
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Step 2.
Combine in a small bowl: ¾ cup fresh goat cheese, ricotta, or shredded mozzarella or Monterey Jack (3 ounces); ½ cup grated Parmesan (2 ounces); 1 tablespoon chopped parsley; 1 tablespoon chopped basil or 2 teaspoons chopped thyme; 1 garlic clove, minced; ¼ teaspoon salt; Black pepper to taste
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Step 3.
Carefully open the petals of each blossom and stuff with about 1 tablespoon of the mixture. Twist the tops of the petals together. Dip the blossoms one at a time into: 1 large egg, lightly beaten
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Step 4.
Then coat with: Flour
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Step 5.
Shake off any excess. Heat in a medium skillet over medium heat: ½ inch olive oil
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Step 6.
Fry the blossoms 3 or 4 at a time, turning occasionally, until golden, 2 to 4 minutes. Drain briefly on paper towels. Serve right away.
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