Squash Blossom Recipe
Baked Stuffed Squash Blossoms transform delicate blossoms into an elegant appetizer that tastes like summer on a plate. Each bite is light, crispy, and filled with creamy ricotta goodness.
Perfect for showcasing fresh finds from the farmer’s market, these blossoms are simple to prepare yet look impressively gourmet on any appetizer spread.
Star Ingredients for Baked Stuffed Squash Blossoms
- Ricotta – Creamy and mild, ricotta creates the soft, savory filling that pairs perfectly with the tender blossoms.
- Eggs – Binding the filling, creating a light batter, and giving a golden crust when baked.
- Parsley – Fresh chopped parsley adds a pop of color and bright herbal notes that lift the mild ricotta.
- Squash Blossoms – The highlight of the dish, they’re delicate and slightly sweet with a unique garden-fresh flavor.
- Breadcrumbs – Give the blossoms their crisp, golden coating without the need for frying.
How to Make Baked Stuffed Squash Blossoms
Gently stir together ricotta, one beaten egg, and fresh parsley, seasoning lightly with salt for balance. Spoon this creamy mixture into each squash blossom, then twist the petals to seal in the filling.
Whisk the remaining eggs in a bowl and set out your breadcrumbs. Dip each stuffed blossom in the egg wash, roll gently in breadcrumbs, and line them up on a baking sheet. Bake at 400°F until they’re golden, crisp, and ready to impress.
Tips for Perfect Squash Blossoms
For the best results, pick blossoms that look fresh and intact—no wilting or tearing. A piping bag or small spoon makes filling them a breeze. Always handle them delicately to avoid bruising the petals. For an herby twist, try adding fresh basil or mint to the ricotta mixture.
To make them extra crispy, give the blossoms a light spray of olive oil before baking. They’re just as delicious at room temperature, making them a wonderful make-ahead appetizer for gatherings.
Keeping Your Baked Stuffed Squash Blossoms Fresh
Leftover stuffed squash blossoms are best enjoyed the same day, but they can be stored in an airtight container in the fridge for up to two days. To reheat, place them back in a 350°F oven for a few minutes to restore their crispness—skip the microwave to avoid soggy petals.
Embrace the fleeting season of squash blossoms with this stunning baked version that’s lighter than fried and just as satisfying. Serve with a chilled glass of white wine and watch them disappear in no time!
Squash Blossom Recipe
Ingredients
- ¾ cup breadcrumbs
- 1 cup ricotta
- ⅓ cup chopped parsley
- 3 eggs divided
- 12 squash blossoms
- Salt to taste
Instructions
- Preheat your oven to 400°F. Combine the ricotta, 1 lightly beaten egg, and chopped parsley in a bowl, seasoning generously with salt. Crack the remaining 2 eggs into a separate bowl and whisk thoroughly. Pour the breadcrumbs into another shallow dish. Gently spoon the ricotta mixture into each squash blossom, twisting the ends delicately to seal. Immerse each filled blossom first in the beaten eggs, then coat evenly with breadcrumbs. Arrange the prepared blossoms on a baking sheet lined with parchment or foil. Bake for approximately 10 minutes, until the exterior turns golden and crisp. Remove from the oven and let rest briefly before presenting.
