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.


Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more