The theme for this month’s World on a Plate is stuffed vegetables and I couldn’t be more excited. I considered classic stuffed peppers (I found a recipe in an American cookbook from the early 1900s) but then I decided on one of my favorite summer favorites: Stuffed squash blossoms. Squash blossoms are the pretty yellow-hued edible flowers that grow along with zucchini and other summer squash. They have a subtle flavor on their own but make the perfect vehicle for delicious fillings. Squash blossoms are also a gorgeous addition to pastas, pizzas, and salads.
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Usually squash blossoms are stuffed, battered, and fried, which is obviously delicious. But this time I wanted to make something a little lighter that wouldn’t smoke up my house in the dead of summer. I was thrilled to find that baking produced the same crisp texture that I love with a creamy, melty inside. I only wish I could find squash blossoms in Israel!
- 1 cup ricotta
- 3 eggs, divided
- ⅓ cup chopped parsley
- Salt
- 12 squash blossoms
- ¾ cup breadcrumbs
- Preheat the oven to 400F.
- Mix together ricotta, 1 lightly beaten egg, and parsley. Season with salt.
- Put the remaining 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl.
- Carefully spoon filling into each squash blossom and twist loosely at the end to close.
- Dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a parchment or tin foil-lined baking sheet.
- Bake for 10 minutes, until lightly browned and crispy.
- Remove from the oven. Allow to cool for a few minutes before serving.
World on a Plate is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish.
Love this baked version Katherine. I love stuffed squash blossoms but don’t make it often because of the frying. Always wondered how would it turn out baked, so thank you for answering my question. You must have read my mind. BTW, squash blossoms sold in shuks?
Wow, I never thought to bake them! Super idea, and healthier than frying. Squash blossoms have such nice flavor, and this recipe is a great showcase for them. Good stuff – thanks.
Great idea – I have always seen them fried!
Like what I said to katerina I wanted to make some of this for ages but I cant find some zucchini blossoms here, so intrigued in making this.
I’ve never tried them baked! What an amazing recipe! Easy, subtle flavors and so delicious!
So pretty! I have been trying to find some squash flowers, but they are hard to come by in Tel Aviv..
Like we say here in Greece, high spirits meet! I think we met in this one my friend and I love your version of these blossoms! They are such a tasty meze Katherine!
I’ve never seen squash blossoms before, too pretty to eat 🙂 i’m sure they taste yum!
Katherine, This sounds delicious and LOOKS delicious. Can’t wait to prepare it! Thanks for your wonderful blog!
How do I insert my picture when I reply…. which I plan to do.
Lynne
I love squash blossoms – baking them is a fantastic idea!
Oh these look fabulous! I’ve never worked with squash blossoms and they look so good. Now I need to check out the other stuffed dishes.
I’ve always wanted to make these…but never have…perhaps I’ll begin with baking them!
Another one putting her hand up for baking! Love squash blossoms and, in Oz, they are quite easy to get in season. . .
These are gorgeous. I am kicking myself: I had a garden full of these and just let them wither and fall off! I should have known better. Great post.
I always do a happy dance when I find squash blossoms at the farmers market. Yours are so beautiful and love the cheese filling
Hi Katherine! I am so happy that you stopped by my blog. I have always been a quiet follower.. LOL.. No more from now! I found these squash blossoms here in my local supermarket, and was so happy. But then since I didn’t know what to do with them, I put it back. Right now, I will be making a list and this will be in it. Can’t wait to make these baked stuffed squash blossoms. Just so pretty! Cheers, Jo
Love this baked version of the squash blossoms! They must be delicious and quite healthy too!
I had baked squash blossom just a few months ago for the first time, and they are gorgeous but little too much “flowery” tasting for me. I think i just didn’t have yours 🙂
Squash blossoms are hard to find around here as well. I’ve always wanted to try to make stuffed blossoms, and your baked version looks great. I guess I now have to wait till next summer…
This is a great recipe! They are delicious! Thank you for publishing it.
I just took these out of the oven — they are GREAT!! so much better than frying and I love that they are so “light” and flavorful~ versus frying that feels so “heavy” when you eat it! I did them on parchment paper in my convection oven and they were tasty!! thank you for sharing.. I will never fry again. My sons planted butternut squash seeds, so those squash blossoms are bigger than the regular squash, so I used those. we also have the smaller squash blossoms so i’ll use those to either make frittata or pizzelles-YUM!!!
That’s great!! Thank you for letting me know how they turned out, I’m so happy you enjoyed them 🙂
you can also blanch them quickly and store in freezer, if you have too many to enjoy in the summer; then you can enjoy them in the winter.. we’ve done that.. and it’s such a special treat to have a little “summer” in the middle of our cold winter!! thanks again! keep the recipes coming– I love your site! take care!
Ohh great tip!! Thanks so much!
Hi, I just made your recipe, used whole wheat pandora. Outstanding.
Thank you.
Another way to use blossoms
In smoothies and add to pickle juice left over from dill pickles
good post,it is useful to me and others,please just keep it on….
Our daughter brought us nice fresh blossoms from her garden so I tried tjes out right away. We used 2 oz chèvre goat cheese with Kite Hill almond cream “cheese” mix d with a little chopped garlic and a tablespoon of egg beaters for the stuffing part and followed recipie for the remainder. They were light and tasty and very healthy. Our 3 year old grandson enjoyed them too. Such a great alternative to frying. Thank you!
I am Soo excited to try this knowing for the first time ever the difference between male and female flowers. This year my garden has been the best ever, absolutely gorgeous and I have lots of beautiful squash varieties. I will try this for a special dish for my husband and I for our anniversary in a couple of days thanks so much sending love to all your guidance.