Vicki Sebastiana’s Ricotta-Stuffed Squash Blossoms

July 28, 2017

Ingredients

SERVINGS: 4 Serving(s)

12 to 15 fresh squash blossoms; number used will vary depending on size, so have a few extra on hand.
1 pound ricotta cheese
1 medium onion, very finely chopped
1/2 cup toasted almonds, finely chopped
1/2 cup freshly grated Asiago or Parmesan cheese
1/2 teaspoon ground pepper
1 teaspoon seasoning salt
3 tablespoons finely chopped fresh basil
3 tablespoons finely chopped parsley
2 tablespoons melted butter

Instructions

Preheat oven to 350°. Mix all the filling ingredients together except the melted butter. Stuff squash blossoms carefully; don’t overfill. Drizzle the melted butter over blossoms and bake for 15 minutes.

Published with permission from ReneesGarden.com.

Ingredients

SERVINGS: 4 Serving(s)

12 to 15 fresh squash blossoms; number used will vary depending on size, so have a few extra on hand.
1 pound ricotta cheese
1 medium onion, very finely chopped
1/2 cup toasted almonds, finely chopped
1/2 cup freshly grated Asiago or Parmesan cheese
1/2 teaspoon ground pepper
1 teaspoon seasoning salt
3 tablespoons finely chopped fresh basil
3 tablespoons finely chopped parsley
2 tablespoons melted butter

Communities Near You

Recipe from Edible Kentucky & Southern Indiana at https://ediblekentucky.ediblecommunities.com/recipes/vicki-sebastiana-s-ricotta-stuffed-squash-blossoms

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