Roasted stuffed squash blossoms

Serves

Cook Time

20 min

Total Time

35 min

Appetizer

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American 🇺🇸

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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 the flower. Keep the whole flower together, salt the zucchini end, and roast.

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

Preheat the oven to 400 degrees.
Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute.
Stir in chard and cook until soft about 10 minutes.
Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes.
Remove from heat and let cool.
Place chard mixture between 2 paper towels and press to remove excess moisture.
In a large bowl stir cheese and chard mix.
Open the flower and remove the (bitter) stamen from the middle of the flower.
Fill zucchini blossoms about 3/4 full with the mix, and pinch the ends closed.
Salt the zucchini end and place blossoms in a roasting pan; drizzle with 2 tbls of olive oil.
Roast until squash blossoms are hot, about 10 minutes.