Oven Roasted Stuffed Squash Blossoms

Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 244 Calories

Ingredients

• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 3 tablespoons chopped fresh basil
• 3 tablespoons olive oil, divided
• 1 bunch rainbow chard, stems removed and leaves chopped
• 3 ounces chevre (goat cheese)
• 8 zucchini blossoms, stamen removed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.

Step 3

Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.

Step 4

Roast in the preheated oven until blossoms are hot, about 10 minutes.