
Stuffing squash blossoms is quite new to the American Diet. In European countries this is a gardener’s delight. Every morning, we would go out and pick the blossoms for lunch that day. My aunts would stuff these dainty flowers with rice or a cheese mixture. Baking is preferred, but many choose to fry them in a very light batter.
Where to buy squash blossoms:
- Natural Food Stores
- European Markets
- Produce stands
- Local Farmer’s Markets
Clean the blossoms carefully to remove all the dirt and bugs. Set aside.
Mix your filling and set aside.
Carefully open each blossom and stuff with your favorite filling. (Rice, Quinoa, or Cheese).
Lay in a baking dish and bake. Drizzle with olive oil and cover and bake for 10-12 minutes in a 400 degree oven.
Remove from the oven and serve as is with a light dressing or splash of olive oil. Or serve on top of a lovely salad.
Other uses for the blossoms: Add to soups, chop into tomato sauces, toss in salads, add to pastas.
Recipe with Cheese:
8-10 squash blossoms, gently cleaned
4 ozs. goat cheese, small package
1 teaspoon finely chopped chives
3 fresh basil leaves, finely chopped
salt and pepper
olive oil
Preheat the oven to 400 degrees.
In a small bowl combine the cheese and herbs.
Place blossoms on a pie plate and drizzle with olive oil. Sprinkle with salt and pepper.
Cover and place the dish in the center of the oven.
Bake for 10-12 minutes. Serve immediately.
It’s a summer delight!
Mary
© 2015 – 2020, Mary Papoulias-Platis. All rights reserved.
{ 6 comments… read them below or add one }
What a great combination. I usually stuff them with meat, so I am looking forward to trying this.
Ooh, I wish you told me you were making these. I’ve always wanted to try them!
These are great! Just Saturday I saw some in the store, but didn’t get them because I wasn’t sure exactly how to make them.
Barbara, it’s new for many, but they can be stuffed with a simple rice mixture, or just placed in a quiche or casserole too. Have fun with them!
I make them struffed with a mixture of feta cheesse, eggs, herbs and have them fried. They’re excellent and delicious as a side dish with ouzo or tsipouro.
Hi Dina,
That’s exactly how my mother made them. Thank you for the quick recipe!
Mary