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.
