Summer Squash Blossoms Stuffed with Ricotta and Herbs
Author: Sweet Green Kitchen’s Jen Jones
Summer Squash Blossoms – about 16 – prepped by removing stamen, shaking out or brushing off any stow aways, and cutting off the stem or leave it on for presentation
1 cup Ricotta cheese
¼ cup chopped fresh herbs – see combo suggestions below
Zest of ½ Lemon
Fresh grated Nutmeg – a pinch, plus Salt & Pepper
Optional – 1/3 cup grated Locatelli Romano cheese
1/3 – ½ cup Bread Crumbs
1/3 – ½ cup grated Locatelli Romano cheese
Butter & Olive Oil – starting with 1 Tablespoon of each, adding more as needed
Optional: extra chopped fresh herbs mixed into bread crumbs & cheese
Fresh Herb Options: I’ve used a variety of herb combinations when making this dish, but I always include parsley no matter what the other herbs are. Some of my favorite combinations for this recipe are:
Parsley, Mint, Chives, Basil
Parsley, Mint & Oregano
Parsley, Basil & Thyme
Parsley & Thyme
Or simply Parsley
The filling – In a small bowl mix together the Ricotta, Egg, Fresh Herbs, Lemon Zest, Nutmeg, Salt & Pepper. Next fold in the grated Romano if using.
In a larger shallow bowl (such as a shallow soup bowl or a pie plate), add the other three Eggs and beat well.
In a second shallow bowl, mix together the Bread Crumbs and grated Romano, plus the herbs if using.
Heat a large non stick skillet over a medium flame. Add about 1 Tablespoon each Butter & Olive Oil, melt.
Now to stuff the Blossoms: Carefully open the petals and add a small spoonful of the Ricotta mixture into each blossom.
Next, dip each blossom into the beaten Eggs and then carefully coat with the breading and cheese mix. Add blossoms to the hot skillet, about 4 or 5 at a time. Cook until lightly browned on one side and then turn to brown the other side. Remove from pan and add more blossoms until all are cooked, adding more butter & olive oil as needed.
Or, place on a parchment lined baking sheet and bake at 375 F for 15-20 minutes.
Serve warm as an appetizer, side dish or main course with a salad of mixed greens or fresh tomato and herbs dressed lightly with lemon and olive oil. Enjoy!
Recipe Notes: If I have any leftover filling and breading (I do as my mother always did, who learned it from my Italian Nana),I add them together, adding any extra of any of the ingredients if needed and then form a fritter and cook that in the same pan as the blossoms, a yummy little extra!
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