| Stuffed Squash Blossoms
Italian
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| You can leave the baby zucchini attached for this recipe, or cook the blossoms on their own. |
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| Ingredients |
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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
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Steps
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| 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. |
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| Yield |
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original recipe yield: 4 Servings
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