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Oven Roasted Stuffed Squash Blossoms

CJ

"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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Ingredients

45 m servings 244 cals
Original recipe yields 4 servings (8 pieces)

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Directions

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  • Prep

  • Cook

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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.

Footnotes

  • 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 g fat; 16.6 g carbohydrates; 10.6 g protein; 17 mg cholesterol; 309 mg sodium. Full nutrition

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Reviews

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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.