Delicious Oven Roasted Stuffed Squash Blossoms Recipe

This recipe for oven roasted stuffed squash blossoms combines the delicate flavor of fresh blossoms with a creamy and flavorful filling. The blossoms are coated in a light batter and then roasted in the oven until golden and crispy. These stuffed squash blossoms make a beautiful appetizer or side dish and are perfect for showcasing the bounty of summer garden. The creamy filling incorporates ricotta cheese, herbs, and a touch of garlic for a burst of flavor. This recipe is a great way to enjoy the unique and delicious taste of squash blossoms.

Ingredients

• 12 fresh squash blossoms
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh herbs (such as basil, parsley, and chives)
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 1 cup sparkling water
• Vegetable oil, for brushing

Directions

1. Preheat the oven to 400°F (200°C).
2. Gently rinse the squash blossoms under cold water to remove any dirt or insects. Carefully pat them dry with a paper towel.
3. In a medium bowl, combine the ricotta cheese, Parmesan cheese, fresh herbs, minced garlic, salt, and black pepper. Stir until well combined.
4. Using a spoon or a piping bag, carefully fill each squash blossom with the cheese mixture. Gently twist the tips of the blossoms to seal in the filling.
5. In a separate bowl, whisk together the flour and sparkling water until smooth and well combined.
6. Dip each filled blossom into the batter, coating it evenly. Allow any excess batter to drip off.
7. Place the coated blossoms on a baking sheet lined with parchment paper. Brush each blossom lightly with vegetable oil.
8. Bake in the preheated oven for 12-15 minutes, or until the blossoms are crispy and golden brown.
9. Remove from the oven and let cool slightly before serving. Enjoy while still warm!

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