Roasted Squash Blossoms

 I love this making this appetizer for friends and family.  People are usually very surprised and impressed.  The funny thing, is that this is an easy recipe that is perfect for people that are keto, vegetarian or gluten free.  I buy my blossoms at the farmers market, but some grocery stores carry them in summer through the beginning of fall.  I love a chardonnay with this recipe, but any white will do.  Cheers!


8 zucchini blossoms (stamen removed)

2 Tbs. extra virgin olive oil divided

1 cup spinach leaves

2 cloves minced garlic

4 Tbs. fresh chopped basil

1/4 tsp. red pepper flakes

4 oz. ricotta cheese

1/4 tsp. each salt and pepper


Preheat oven to 400 degrees

Heat 1 tablespoon of extra virgin olive oil in a large skillet.

Add garlic, fresh spinach, basil and red chili flakes and saute until spinach has wilted.

Remove herb mixture from the heat and let it completely cool.  Remove any excess liquid from the skillet by pressing the spinach against the side and draining the water.

In a mixing bowl, combine spinach mixture and ricotta cheese.

Fill each zucchini blossom with the mixture until it is 3/4 full. Twist the petals at the top to close. Place each blossom once filled onto a baking sheet lined with foil.

Drizzle the remaining tablespoon of extra virgin olive oil over the blossoms and season with salt and pepper.

Roast in the oven until golden brown.  This will take about 10 minutes.  



Recipe courtesy of : The Vineyard Mom

@thevineyardmomliving on IG.


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