30 x 30 Day 21 + Stuffed Squash Blossoms
I'm excited to share something a little different on Chelsea & The City today! I have yet to foray into cooking posts (partly because our last kitchen was less than aesthetically pleasing...) but I came across these beautiful zucchini squash blossoms at the farmers market this week and knew something simple would be the perfect place to start. One of my favorite parts of visiting my family in California is how readily available (and gorgeous) the produce is! Stuffed squash blossoms are a recipe I've been dying to try for years but I had never seen these pretty blooms at my local grocery store.
The process is pretty easy (and standard if you've ever breaded and baked something before) but the end result is sure to wow whoever you serve them to. Usually squash blossoms are stuffed, battered and fried (which sounds delish, of course) but I elected to bake mine for a healthier twist. It's so much fun to teach Lorelai about making (and eating) good, clean food!
Baked Stuffed Squash Blossoms
- 9 zucchini squash blossoms
- 1/2 cup ricotta
- 2 eggs, divided
- chopped parsley
- 1/2 cup breadcrumbs
- Preheat oven to 400F
- Mix together 1 lightly beaten egg, ricotta cheese, parsley and season with salt and pepper.
- Whisk remaining egg into a bowl and set aside. Pour breadcrumbs into a different bowl and set aside.
- Gently rinse blossoms and chop squash from the ends (I left a little squash at the bottom of each blossom for stability). Zucchini can be set aside for later use.
- Make a slit in each blossom, extending from the base to tip of each bloom. Carefully remove the stamen from inside of the blossom (try not to puncture the blossom while cutting them out).
- Spoon filling into each squash blossom and twist loosely at the end to close.
- Dredge each blossom by dipping once into the beaten egg and then directly into breadcrumbs. Place on an ungreased cooking dish.
- Cook for 10-15 minutes. Blossoms are done when coating is golden brown and crisp.
- Cool for 5 minutes and enjoy!