Toward the end of the season, when you have had your fill of garden squash, pick the blossoms that form on the vines before they bear fruit. They are less likely to mature into full fruit anyway as the weather gets colder, and the flowers themselves have a delicate squash flavor, so they are wonderful tossed in salads or deep fried and stuffed with delicious things. And if you aren’t growing squash in your garden, farmers markets and even some grocery stores have plenty of blossoms toward the end of summer and into fall. Try my recipe for stuffed squash blossoms, it takes 20 minutes to get to pure culinary bliss.
Stuffed Squash Blossoms:
This is what squash blossoms look like on the vine. The very tips of the flowers are delicate so you’ll have to pry and prod gently to get them open. Once you gently open the squash blossoms with your fingers you’ll use your fingers to fill the insides with the mixture until it is plump (about 2 tablespoons depending on the size of the blossom), and press the tips of the petals together with your fingers to seal.
These little packages are full of cheese, lemon zest, shallots, basil, ricotta and bread crumbs and cook in 4 to 5 minutes total. You will love them!
Have you ever cooked with squash blossoms? Tell me your favorite way to prepare them in the comments! Or share pictures with me on Instagram @GeorgiaPellegrini using #ModernPioneering.
Stuffed Squash Blossoms
Ingredients
- ½ cup grated Parmesan or Pecorino Romano
- Zest of 1 lemon
- ¼ cup finely diced shallots
- ¼ cup finely chopped fresh basil
- ½ cup ricotta cheese
- ½ cup Panko bread crumbs
- 8 large squash blossoms
- 3 tablespoons unsalted butter or grape-seed oil
- ¼ teaspoon salt plus more for sprinkling on the finished blossoms
Instructions
- In a small bowl, combine the cheese, lemon zest, shallots, basil, ricotta and bread crumbs and mix well with a spoon. The mixture will be crumbly but should pull together well when pressed. If it is too dry, add more ricotta.
- Gently open the squash blossoms with your fingers. Using a teaspoon or your fingers, fill the insides with the mixture until it is plump (about 2 tablespoons depending on the size of the blossom), and press the tips of the petals together with your fingers to seal.
- Add the butter to a skillet over medium heat. When the butter is hot, brown the squash blossoms on all sides, 4 to 5 minutes total.
- Transfer to a dish, sprinkle with a touch of salt, and serve.
