Oven Roasted Stuffed Squash Blossoms recipe

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Ingredients

3 tablespoons olive oil, divided
3 cloves garlic, minced
1 bunch rainbow chard, stems removed and leaves chopped
3 tablespoons chopped fresh basil
salt and ground black pepper to taste
3 ounces chevre (goat cheese)
8 zucchini blossoms, stamen removed

Nutrition Info

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
servingSize: -
sodium: 309 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. 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.

  3. 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.

  4. Roast in the preheated oven until blossoms are hot, about 10 minutes.

Recipe Yield

8 pieces

Recipe Note

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!

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