Baked Stuffed Squash Blossoms

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.

Baked Stuffed Squash Blossoms

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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!

Baked Stuffed Squash Blossoms

5.0 from 9 reviews
Baked Stuffed Squash Blossoms
 
Prep Time
Cook Time
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Baked stuffed squash blossoms make for a beautiful and elegant appetizer fresh from the farmer's market.
Author:
Recipe Type: Appetizer
Yield: 12 servings
Ingredients
  • 1 cup ricotta
  • 3 eggs, divided
  • ⅓ cup chopped parsley
  • Salt
  • 12 squash blossoms
  • ¾ cup breadcrumbs
Directions
  1. Preheat the oven to 400F.
  2. Mix together ricotta, 1 lightly beaten egg, and parsley. Season with salt.
  3. Put the remaining 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl.
  4. Carefully spoon filling into each squash blossom and twist loosely at the end to close.
  5. Dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a parchment or tin foil-lined baking sheet.
  6. Bake for 10 minutes, until lightly browned and crispy.
  7. Remove from the oven. Allow to cool for a few minutes before serving.
Notes
Kosher dairy, Vegetarian

Baked Stuffed Squash Blossoms

World on a PlateWorld 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.

35 thoughts on “Baked Stuffed Squash Blossoms

  1. foodwanderings

    Love this baked version Katherine. I love stuffed squash blossoms but don’t make it often because of the frying. Always wondered how would it turn out baked, so thank you for answering my question. You must have read my mind. BTW, squash blossoms sold in shuks?

  2. kitchenriffs

    Wow, I never thought to bake them! Super idea, and healthier than frying. Squash blossoms have such nice flavor, and this recipe is a great showcase for them. Good stuff – thanks.

  3. Katerina

    Like we say here in Greece, high spirits meet! I think we met in this one my friend and I love your version of these blossoms! They are such a tasty meze Katherine!

  4. Dara

    These are gorgeous. I am kicking myself: I had a garden full of these and just let them wither and fall off! I should have known better. Great post.

  5. Joanna @ Chic & Gorgeous Treats

    Hi Katherine! I am so happy that you stopped by my blog. I have always been a quiet follower.. LOL.. No more from now! I found these squash blossoms here in my local supermarket, and was so happy. But then since I didn’t know what to do with them, I put it back. Right now, I will be making a list and this will be in it. Can’t wait to make these baked stuffed squash blossoms. Just so pretty! Cheers, Jo

  6. Delishhh

    I had baked squash blossom just a few months ago for the first time, and they are gorgeous but little too much “flowery” tasting for me. I think i just didn’t have yours 🙂

  7. Hyosun Ro

    Squash blossoms are hard to find around here as well. I’ve always wanted to try to make stuffed blossoms, and your baked version looks great. I guess I now have to wait till next summer…

  8. Lina

    I just took these out of the oven — they are GREAT!! so much better than frying and I love that they are so “light” and flavorful~ versus frying that feels so “heavy” when you eat it! I did them on parchment paper in my convection oven and they were tasty!! thank you for sharing.. I will never fry again. My sons planted butternut squash seeds, so those squash blossoms are bigger than the regular squash, so I used those. we also have the smaller squash blossoms so i’ll use those to either make frittata or pizzelles-YUM!!!

      • Lina

        you can also blanch them quickly and store in freezer, if you have too many to enjoy in the summer; then you can enjoy them in the winter.. we’ve done that.. and it’s such a special treat to have a little “summer” in the middle of our cold winter!! thanks again! keep the recipes coming– I love your site! take care!

  9. Denise Gordon

    Our daughter brought us nice fresh blossoms from her garden so I tried tjes out right away. We used 2 oz chèvre goat cheese with Kite Hill almond cream “cheese” mix d with a little chopped garlic and a tablespoon of egg beaters for the stuffing part and followed recipie for the remainder. They were light and tasty and very healthy. Our 3 year old grandson enjoyed them too. Such a great alternative to frying. Thank you!

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