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Oven Roasted Stuffed Squash Blossoms

Rated as 4.8 out of 5 Stars

"Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!"
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45 m servings 244
Original recipe yields 4 servings (8 pieces)


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
  3. Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
  4. Roast in the preheated oven until blossoms are hot, about 10 minutes.


  • Cooks Note:
  • Extra goat cheese mixture can be stored in the fridge for several days. I like to keep extra handy and fill blossoms immediately after harvesting them.

Nutrition Facts

Per Serving: 244 calories; 17.3 16.6 10.6 17 309 Full nutrition

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Read all reviews 4
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When roasting check the squash blossoms after five minutes. Depending on the size of your blossoms they might not need a full 10 min in the oven.

Super yummy recipe! I'm vegan so I did 1/3 cup vegan ricotta from kite hill 8-10 crimini mushrooms 1 shallot 4 broc. florets 1/4 cup vegan parm. from follow your heart blended it till it was t...

These were great. I used rhubarb chard because that’s what I was growing, plus by cutting off the stalks it shouldn’t make a difference. This might be great with spinach instead, which I will t...

The filling was flavorful. I used cream cheese and kale because that’s what I had on hand. I missed the crispness of fried blossoms, but these were delightful.