Rating: 4.86 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary test

prep:
10 mins
cook:
20 mins
additional:
15 mins
total:
45 mins
Servings:
4
Yield:
8 pieces
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • 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.

  • 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

244 calories; protein 10.6g; carbohydrates 16.6g; fat 17.3g; cholesterol 16.8mg; sodium 309mg. Full Nutrition
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Reviews (8)

7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/26/2016
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. Read More
(4)
Rating: 5 stars
07/22/2018
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 try next. The only change I made was to use feta cheese because that’s what I had available. I put a little oil on the baking sheet incase they might stick, then drizzled a little oil over all. The whole process was not tedious at all as I was concerned it might become. They came out beautifully. No picture because we ate them too fast. Waiting on tomorrow’s blossoms to try this again. Read More
(2)
Rating: 5 stars
04/16/2019
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 the consistency the recipe suggests at the temp. and time the recipe says! Such a great recipe that is flexible with any diet! Read More
(1)
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Rating: 5 stars
07/16/2020
This was great. I am lactose intolerant so I was happy to see this recipe with goat cheese instead of ricotta. I am sure either would work. Squash blossoms and basil, chard fresh from the garden. Definitely decadent cheesy delicious and quick. Read More
(1)
Rating: 5 stars
07/17/2020
I used ricotta cheese and also, to help secure the ends, I tied them off with small pieces of fresh garden chives....looked cute too. Read More
(1)
Rating: 4 stars
09/21/2019
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. Read More
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