Sides & Appetizers
Roasted stuffed squash blossoms
These delicious stuffed squash blossoms are roasted instead of fried for a healthier light dish. Pick your squash blossoms early in the day, and store them in the fridge until ready to use. Top with some fresh cilantro and lime. Note: I used female blossoms that have an actual zucchini attached to t
Ingredients
- 8-10 zucchini/squash blossoms
- 3 tbls olive oil divided
- 3 cloves garlic chopped
- 1 bunch rainbow chard, stems removed and leaves chopped
- 3 tbls fresh basil chopped
- salt and black pepper to taste
- 3 ounces goat cheese
Directions
- 1
Preheat the oven to 400 degrees.
- 2
Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute.
- 3
Stir in chard and cook until soft about 10 minutes.
- 4
Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes.
- 5
Remove from heat and let cool.
- 6
Place chard mixture between 2 paper towels and press to remove excess moisture.
- 7
In a large bowl stir cheese and chard mix.
- 8
Open the flower and remove the (bitter) stamen from the middle of the flower.
- 9
Fill zucchini blossoms about 3/4 full with the mix, and pinch the ends closed.
- 10
Salt the zucchini end and place blossoms in a roasting pan; drizzle with 2 tbls of olive oil.
- 11
Roast until squash blossoms are hot, about 10 minutes.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
