The theme for this month’s World on a Plate is stuffed vegetables and I couldn’t be more excited. I considered classic stuffed peppers (I found a recipe in an American cookbook from the early 1900s) but then I decided on one of my favorite summer favorites: Stuffed squash blossoms. Squash blossoms are the pretty yellow-hued edible flowers that grow along with zucchini and other summer squash. They have a subtle flavor on their own but make the perfect vehicle for delicious fillings. Squash blossoms are also a gorgeous addition to pastas, pizzas, and salads.
Usually squash blossoms are stuffed, battered, and fried, which is obviously delicious. But this time I wanted to make something a little lighter that wouldn’t smoke up my house in the dead of summer. I was thrilled to find that baking produced the same crisp texture that I love with a creamy, melty inside. I only wish I could find squash blossoms in Israel!
- 1 cup ricotta
- 3 eggs, divided
- ⅓ cup chopped parsley
- 12 squash blossoms
- ¾ cup breadcrumbs
- Preheat the oven to 400F.
- Mix together ricotta, 1 lightly beaten egg, and parsley. Season with salt.
- Put the remaining 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl.
- Carefully spoon filling into each squash blossom and twist loosely at the end to close.
- Dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a parchment or tin foil-lined baking sheet.
- Bake for 10 minutes, until lightly browned and crispy.
- Remove from the oven. Allow to cool for a few minutes before serving.
World on a Plate is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish.