Oven Roasted Stuffed Squash Blossoms Recipe

Squash blossoms: The star of the dish, these edible flowers come from zucchini or other squash plants and have a delicate flavor.

Ricotta cheese: A creamy, mild cheese that forms the base of the stuffing mixture.

Parmesan cheese: Adds a sharp, nutty flavor to the stuffing, complementing the ricotta.

Egg: Acts as a binder to hold the stuffing mixture together.

Olive oil: Used to drizzle over the stuffed blossoms before baking, adding richness and helping them crisp up.

Salt: Enhances the flavors of the ingredients.

Ground black pepper: Adds a touch of heat and depth to the stuffing mixture.

When stuffing the squash blossoms, use a piping bag or a small spoon to carefully fill them with the cheese mixture. This will help you avoid tearing the delicate petals. Additionally, make sure to twist the ends of the blossoms gently to seal in the filling, ensuring it doesn't spill out during the baking process.

• squash blossoms - Substitute with zucchini flowers: Zucchini flowers are very similar in texture and flavor to squash blossoms and can be used interchangeably.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and mild flavor, making it a good alternative to ricotta.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar sharp and salty flavor profile, making it a suitable replacement for parmesan.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) can be used as a binding agent in place of a beaten egg, especially for a vegan option.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a similar neutral flavor and high smoke point, making it a good alternative to olive oil.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content and flavor.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but offers a slightly different color and aroma.

• Allow the squash blossoms to cool completely before storing. This helps maintain their texture and flavor.
• Place the cooled stuffed squash blossoms in an airtight container. Use parchment paper to separate layers if stacking.
• Store the container in the refrigerator. They will stay fresh for up to 2 days.
• For longer storage, consider freezing. Lay the stuffed blossoms on a baking sheet in a single layer and freeze until solid.
• Once frozen, transfer the blossoms to a freezer-safe bag or container. Label with the date for reference.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen squash blossoms on a baking sheet and bake for 10-15 minutes or until heated through.
• Avoid microwaving as it can make the blossoms soggy. Oven reheating ensures they remain crispy and delicious.

• Preheat your oven to 350°F (175°C). Place the leftover stuffed squash blossoms on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-12 minutes or until they are warmed through.

• If you prefer using a microwave, place the stuffed squash blossoms on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• For a quick stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the stuffed squash blossoms in the skillet and cover with a lid. Heat for about 3-4 minutes, turning them halfway through to ensure even reheating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the stuffed squash blossoms in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure they are evenly warmed and crispy.

• For a toaster oven, preheat it to 350°F (175°C). Place the stuffed squash blossoms on a baking sheet and cover them loosely with aluminum foil. Heat for about 10-12 minutes or until they are warmed through.

• Oven: Used to bake the stuffed squash blossoms at a consistent temperature of 375°F (190°C).

• Mixing bowl: Essential for combining the ricotta cheese, parmesan cheese, beaten egg, salt, and pepper into a smooth mixture.

• Baking sheet: Provides a flat surface to place the stuffed squash blossoms on for baking.

• Parchment paper: Optional but useful for lining the baking sheet to prevent sticking and make cleanup easier.

• Measuring cups: Necessary for accurately measuring the ricotta cheese and parmesan cheese.

• Measuring spoons: Used to measure the salt, pepper, and olive oil precisely.

• Spoon: Handy for mixing the cheese filling and for stuffing the squash blossoms.

• Pastry brush: Useful for drizzling or brushing olive oil over the stuffed squash blossoms evenly.

• Knife: Needed to trim and clean the squash blossoms if necessary.

• Cutting board: Provides a stable surface for trimming and cleaning the squash blossoms.

• Whisk: Helps in beating the egg to ensure it is well combined with the cheese mixture.

Prepare the filling ahead: Mix the ricotta cheese, parmesan cheese, beaten egg, salt, and pepper the night before and store in the fridge.

Use a piping bag: Transfer the cheese mixture into a piping bag for quick and easy stuffing of the squash blossoms.

Preheat the oven early: Start preheating your oven while you prepare the blossoms to save time.

Line the baking sheet: Use parchment paper on your baking sheet for easy cleanup and to prevent sticking.

Batch process: Stuff all the blossoms first, then place them on the baking sheet to streamline the process.