Categories
Sides and Snacks

Cheesy, Zesty Stuffed Squash Blossoms

Take advantage of summer farmers markets’ finest and make these cheesy, zesty stuffed squash blossoms today!

What the heck is a squash blossom you might ask? Well, somewhat anti-climatically, they are the edible blossom of the plant that also makes various squashes (think summer squashes like zucchini and more winter-y squashes like spaghetti squash). They’re also delicious and delightful to make. Fill them with cheesy and they look fancy but taste like pizza poppers thanks to the mozzarella and parmesan combo I propose below.

These are a great example of the type of food that’s extremely worth it to buy fresh and locally. While I don’t commonly see these in stores, I do see them as a staple at summer farmer’s markets. Look for them near where zucchini and yellow squashes are being sold.

Ingredients:

(Serves 2-4 as a side)

  • 12 squash blossom, washed well**
  • 1/8 cup minced parmesan (3 tbs)
  • 1/8 cup minced mozzarella  (3 tbs)
  • 1 large garlic clove minced
  • 1 tbs parsley
  • 1 lemon, zested (small or half large)
  • 1/8 cup red onion
  • 1 tsp olive oil
  • 1/8 cup whole wheat panko
  • Salt & pepper

Directions:

(Total Time: 20 min)

  1. Prep first! Dice cheeses, onion, garlic, and parsley.
  2. Combine parmesan, mozzarella, onion, garlic, and parsley in small bowl. Zest in the lemon, then sprinkle with salt and pepper.
  3. Oil an oven-safe pan (I used my cast iron) or baking sheet.
  4. Gently open a squash blossom. Spoon in the filling mixture and twist shut. Place in your pan. Repeat with all other blossoms.
  5. Drizzle squash blossoms with oil, then top with panko, salt, and pepper.
  6. Bake at 425F for 10 min then broil for 3 with oven door open. Enjoy!

Notes:

*Recommend getting these in season at your local farmers market in the summer but this means that you need to wash them well! We found a little ant in ours, which is a great sign of their freshness but was extra protein I did not want in our meal 🙂


What am I listening to as I make this?

What can I learn while I make this? Ricotta means “cooked twice” in Italian because of the unique way it’s made!


What if I want to make a yummy summer side but not this recipe? Don’t worry– I won’t be offended! Check out these other ideas below:


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