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Roasted Stuffed Squash Blossoms
Roasted Stuffed Squash Blossoms
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Roasted squash blossoms filled with creamy goat cheese, vibrant rainbow chard, and aromatic basil - a delicious and light summer treat.
Ingredients:
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 bunch rainbow chard, stems removed and leaves chopped
  • 3 tablespoons chopped fresh basil
  • salt and ground black pepper to taste
  • 3 ounces chevre (goat cheese)
  • 8 zucchini blossoms, stamen removed
Instructions:
  • Preheat the oven to 400°F (200°C) to get it nice and hot for our delicious dish.
  • Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté garlic for 1 minute. Add chard and cook until soft, around 10 minutes. Incorporate basil, salt, and pepper, and cook until fragrant, approximately 2 minutes. Remove from heat and allow it to cool for 15 minutes. Press the cooled chard mixture between 2 towels to remove excess moisture.
  • Mix goat cheese and chard in a bowl until well combined. Fill zucchini blossoms 3/4 full with the mixture, closing the ends. Arrange filled blossoms in a roasting pan, then drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
  • Roast in the oven until the squash blossoms are heated through, approximately 10 minutes.

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