OVEN ROASTED STUFFED SQUASH BLOSSOMS
Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!
Provided by CJ
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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 completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
- Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
- Roast in the preheated oven until blossoms are hot, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 16.6 g, Cholesterol 16.8 mg, Fat 17.3 g, Fiber 5.3 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 309 mg, Sugar 8 g
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meer ahmad bhangar
[email protected]These were a bit more work than I expected, but they were worth it. They were absolutely delicious.
CH SAFEER
[email protected]I've never had stuffed squash blossoms before, but these were really good. I'll definitely be making them again.
Nahum Terefe
[email protected]These were okay. The filling was a little bland and the squash blossoms were a little overcooked.
sarathchandrasiri galgane bernard
[email protected]I'm not a huge fan of squash blossoms, but I thought these were pretty good. The filling was really good and the squash blossoms were cooked well.
Nawab Nawab arzoo
[email protected]These were really good, but I think they would be even better if they were fried instead of baked.
Km Yakub Ally2223
[email protected]I've made these several times now and they're always a hit. I've even started experimenting with different fillings.
Stephen Hurley
[email protected]These were really good, but I made a few changes to the recipe. I used a different type of cheese and I added some chopped sun-dried tomatoes.
Diana Peace
[email protected]I'm not sure what I did wrong, but these didn't turn out very well. The filling was too runny and the squash blossoms were mushy.
Aanand kumar
[email protected]These were really easy to make and they turned out great. I'll definitely be making them again.
Lamnaouri Youssef
[email protected]I made these for my family and they loved them. They're a great way to use up squash blossoms.
Lashkar Khan
[email protected]These were a bit more work than I expected, but they were worth it. They were absolutely delicious.
Feben Barta
[email protected]I've never had stuffed squash blossoms before, but these were really good. I'll definitely be making them again.
Kamran Kumar
[email protected]These were okay. The filling was a little bland and the squash blossoms were a little overcooked.
Kalibala Eddie
[email protected]I'm not a huge fan of squash blossoms, but I thought these were pretty good. The filling was really good and the squash blossoms were cooked well.
J Shippy
[email protected]These were really good! The filling was flavorful and the squash blossoms were cooked perfectly.
Riyadh Islam
[email protected]I've made these several times now and they're always a hit. They're so easy to make and they're always delicious.
Neelivé Serrano
[email protected]These were absolutely delicious! I made them for a party and they were a huge hit. Everyone loved them and asked for the recipe.