Baked Squash Blossoms

A delicate seasonal delight.

  • 6 squash blossoms cleaned and inner parts removed
  • 1 clove garlic minced
  • 1/3-1/2 cup ricotta
  • 1/3 cup shredded parmesan
  • 2 Tbsp chopped basil and/or parsley
  • 1 pinch salt
  • 1/4 tsp black pepper
  • 1 egg beaten
  1. Preheat oven to 350. Lightly grease a non-stick baking sheet.  

  2. In small bowl, combine garlic, cheeses, basil, salt and pepper. 

  3. Using one or two fingers, push about 1T of the cheese into each blossom. 

  4. Gather the petals of each blossom, twist to close, then paint each blossom with egg wash and place it on the prepared baking sheet. 

  5. Bake for 15 to 20 minutes.


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