Baked Stuffed Squash Blossoms
Prep Time
Cook Time
Total Time
Baked stuffed squash blossoms make for a beautiful and elegant appetizer fresh from the farmer's market.
Recipe Type: Appetizer
Yield: 12 servings
  • 1 cup ricotta
  • 3 eggs, divided
  • ⅓ cup chopped parsley
  • Salt
  • 12 squash blossoms
  • ¾ cup breadcrumbs
  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.
Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at