Vicki Sebastiana’s Ricotta-Stuffed Squash Blossoms

July 28, 2017

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.

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Ingredients

  • 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
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