• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Vicki Sebastiani's Ricotta Stuffed Squash Blossoms

  • Recipe Submitted by on

Category: Nuts, Cheese, Vegetables

 Ingredients List

  • Herb Cheese Filling:
  • 15 oz Carton
  • 1/2 c Finely chopped onion
  • 1/2 c Toasted almonds -- finely
  • Chopped
  • 1/2 c Freshly grated Italian
  • Asiago -- or Parmesan
  • Cheese
  • 2 tb Minced fresh basil or -- 2
  • ts Dried
  • 2 tb Minced parsley
  • 1 ts Seasoned salt
  • 1/2 ts Pepper
  • Stuffed Squash Blossoms:
  • 15 To 25
  • 2 tb Unsalted butter -- melted
  • Ricotta cheese
  • Squash blossoms

 Directions

1. In a medium bowl, combine ricotta cheese, onion, toasted almonds,
Asiago cheese, basil, parsley, seasoned salt and pepper. Mix well.

To Make the Stuffed Squash Blossoms....

1. Preheat oven to 350° F. Spoon 1 1/2 to 2 1/2 tablespoons Herb Cheese
Filling into each squash blossom, depending on size of blossoms. Be
careful not to overfill. Gently fold blossom ends over filling. 2. Arrange
in a shallow baking dish. Drizzle with melted butter. 3. Bake in 350° F
oven for 15 minutes until heated through.

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