Goat Cheese Stuffed Squash Blossoms

Squash blossoms stuffed with goat cheese

Had some freshly-fallen zucchini squash blossoms in the garden I’ve been busying myself with..


removed stamens before stuffing blossoms, per internet

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.


2.5 ounces goat cheese, softened
1/2 tablespoon fresh basil, chopped
1/8 teaspoon salt
3 squash blossoms
1 egg, lightly beaten
1/2 cup panko bread crumbs
Prep time: 15 minutes
Yield 3 tiny servings
Cook time: 15 minutes
Scaling note: Gena’s recipe did 4 oz cheese and everything else doubled except the egg, for 6 servings.


  1. FIRST Preheat oven to 350°F. In a small bowl, combine cheese, basil, and salt. Season with black pepper and set aside.
  2. NEXT spoon 2-3 teaspoons cheese into each blossom, and pinch petals together on the end. Using a pastry brush, brush blossoms with egg.
  3. LAST Roll blossoms in breadcrumbs and place on greased baking sheet.
  4. Bake 350°F for 15 minutes until lightly brown.
only alteration from recipe link: stuffed blossoms before egg brushing
only alteration from recipe link: stuffed blossoms before egg brushing


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.

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