Delicious roasted squash blossoms stuffed with a savory filling, perfect as an appetizer or side dish.
Preparation time
20min
Cooking time
20min
Ingredients
4 Servings
- 0.5 tsp black pepper
- 1 egg
- 10 leaves fresh basil
- 1 clove garlic
- 2 tbsp olive oil
- 50 g parmesan cheese
- 200 g ricotta cheese
- 1 tsp salt
- 12 squash blossoms
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Gently wash and pat dry the squash blossoms.
Step 3
In a bowl, mix the ricotta cheese, grated parmesan, egg, minced garlic, salt, and black pepper until well combined.
Step 4
Carefully stuff each squash blossom with the cheese mixture using a small spoon or a piping bag.
Step 5
Place the stuffed blossoms on a baking sheet lined with parchment paper.
Step 6
Drizzle the stuffed blossoms with olive oil.
Step 7
Roast in the preheated oven for 15-20 minutes or until the blossoms are golden and crispy.
Step 8
Remove from the oven and sprinkle with chopped fresh basil before serving.