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.

Ingredients

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.

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