Cart Log In Menu
recipe,

Squash Blossoms Stuffed with Ricotta and Herbs

Printer Friendly Version

A summer treat that shouldn't be missed.

  • 12 to 15 fresh squash blossoms; number used will vary depending on size, so have a few extra on hand
Filling:
  • 1 pound ricotta cheese
  • 1 medium onion, very finely chopped
  • 1/2 cup toasted almonds, finely chopped
  • 1/2 cup freshly grated Asiago or Parmesan cheese
  • 1/2 tsp ground pepper
  • 1 tsp seasoning salt
  • 4 T finely chopped fresh basil
  • 3 T finely chopped parsley
  • 2 T melted butter

Preheat oven to 350˚ F. 

Mix all the filling ingredients together except the melted butter. Stuff squash blossoms carefully; don’t overfill. Drizzle the melted butter over blossoms and bake for 15 minutes.

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

Preheat oven to 350˚ F. 

Mix all the filling ingredients together except the melted butter. Stuff squash blossoms carefully; don’t overfill. Drizzle the melted butter over blossoms and bake for 15 minutes.

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive