
SQUASH BLOSSOM RECIPES
Ricotta Stuffed Squash Blossoms
Ingredients
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Squash blossoms
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3/4 cup ricotta cheese
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1/4 cup grated parmesan or pecorino cheese
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2 eggs beaten
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2 Tbsp milk
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Panko breadcrumbs
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Oil for baking
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Salt & pepper to taste
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Directions
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Preheat the oven to 400 degrees F.
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Mix cheeses together and season with salt and pepper.
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Use a small spoon to fill each blossom. Gently twist the end of the flower petals to close.
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Beat eggs with milk. Place egg mixture in one bowl and breadcrumbs in another bowl. Dip each blossom into the egg mixture, followed by the breadcrumbs.
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Place the breaded flowers on a baking sheet. Drizzle lightly with oil.
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Bake the blossoms for 15 to 20 minutes, or until golden brown.
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Serve with lemon wedges or marinara sauce for dipping.
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Squash Blossom Pizza
Ingredients
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1 1/2 cups pancetta, diced
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5 garlic cloves, minced
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1-2 large tomatoes (chopped)
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Zucchini blossoms
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Shredded cheese
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3/4 cup pine nuts
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Salt and pepper to taste
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Oil
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Pizza crust
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Directions
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Preheat oven to 500 degrees F or BBQ on high.
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In a pan, saute the pancetta until lightly browned. Add the garlic and cook for another 1-2 minutes.
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Brush the pizza crust with oil and then top with pancetta and tomatoes. Next, sprinkle the cheese then pine nuts. Place the squash blossoms on the top.
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Bake until the cheese is bubbly and the crust is lightly browned (10-20 minutes).
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Slice and serve.
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