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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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