Stuffed Squash Blossoms with Ricotta and Chèvre

stuffed squash blossoms

How could anyone resist stuffed squash blossoms? Tender squash blossoms still glistening bright yellow and gold with the morning dew were calling to me from their baskets at the market last weekend. Some of the blossoms had miniature yellow and zucchini squash still attached to the blossoms which made them even more tempting and interesting.

Who ever thought about stuffing and frying squash blossoms? Squash fritters are popular in many cuisines around the world from Italy, Spain and Mexico.

These edible blossoms are also enjoyable when eaten raw in salads or as a garnish for soups. You can choose to toss them with pasta or mix into a frittatas or add to your list of toppings for your favorite pizza. Any squash blossoms from zucchini, to pumpkin and other winter squashes, to yellow squash are edible.

There are several things to remember if you either grow and harvest your own squash blossoms or if you are fortunate enough to find them at the market. After carefully dusting the blossoms off with a brush or slightly damp cloth, pluck out the pistin or the stamen in the interior of the blossom. You need to use the squash blossoms immediately at this point before they become limp and hard to open. The larger the blossom the easier they are to stuff. It is really tedious to try and stuff the miniature blossoms. My recommendation is to use the large ones for stuffing and fritters and the smaller ones for consuming raw or as a garnish in soups or pasta dishes or on pizza.

I love this light creamy ricotta cheese based stuffing. Feel free to experiment with your favorite cheese and herb combinations. The basil and mint really enhanced the soft and salty and sharp cheese combinations in my recipe. The lemon zest really sparked all of the flavors up a notch. I served these stuffed squash blossoms as an appetizer. You can create a sauce to compliment these such as a fresh tomato marinara or a yogurt based sauce. Bon Appétit!

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