Had some freshly-fallen zucchini squash blossoms in the garden I’ve been busying myself with..
So I cribbed a recipe for goat cheese stuffed squash blossoms from Gena Knox for a trial run, baking at 350 for 15-20 minutes. 2018 post-script note: since the source URL appears to have morphed and eliminated the recipe, here it is, based on my 2014 notes.
Ingredients2.5 ounces goat cheese, softened1/2 tablespoon fresh basil, chopped1/8 teaspoon salt3 squash blossoms1 egg, lightly beaten1/2 cup panko bread crumbsPrep time: 15 minutesYield 3 tiny servingsCook time: 15 minutesScaling note: Gena’s recipe did 4 oz cheese and everything else doubled except the egg, for 6 servings.
- FIRST Preheat oven to 350°F. In a small bowl, combine cheese, basil, and salt. Season with black pepper and set aside.
- NEXT spoon 2-3 teaspoons cheese into each blossom, and pinch petals together on the end. Using a pastry brush, brush blossoms with egg.
- LAST Roll blossoms in breadcrumbs and place on greased baking sheet.
- Bake 350°F for 15 minutes until lightly brown.
Today’s Trial Recipe Rating:
Novelty Rating: 5 of 5 stars.
Never cooked squash blossoms before..neato!
Likelihood of Repeat: 85%
This was a great way to make use of something that would probably have otherwise wasted away. It allowed me to avoid deep frying, delivered a crunchy yet cheesy-smooth confection, but didn’t sit too heavy in the stomach afterward.
Lesson Learned: baked and breaded goat cheese delivery device, delicious!
Post-script update: if you have a tiny espresso spoon, that works better than a standard sized spoon to help stuff the goat cheese in.