Are you ready to elevate your dinner game with a dish that's both stunning and surprisingly simple? These stuffed squash blossoms are the perfect answer! Imagine the delicate flavor of the blossoms perfectly complementing a vibrant, herby filling. This recipe is perfect for a light summer dinner, a charming appetizer, or even a sophisticated addition to a larger meal. Whether you're looking for easy recipes or want to impress with your homemade cooking skills, this dish is a winner. It’s a delightful blend of healthy meals and delicious dishes, showcasing the best of seasonal ingredients.
Ingredients:
- 12-15 large squash blossoms (choose blossoms that are vibrant and free of blemishes)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup finely chopped fresh basil
- ¼ cup finely chopped fresh mint
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup crumbled feta cheese for extra tang
Instructions:
Preparing the Blossoms:
- Gently rinse the squash blossoms under cold water. Carefully remove the pistils (the inner yellow part) from the center of each blossom. This prevents bitterness.
- Lay the blossoms out on a clean kitchen towel to dry.
Making the Filling:
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, basil, mint, minced garlic, olive oil, salt, and pepper. Mix well until everything is thoroughly combined. If using, gently fold in the crumbled feta cheese.
Stuffing the Blossoms:
- Spoon a generous amount of the ricotta mixture into the center of each squash blossom. Don't overfill, as the filling might spill out during cooking.
- Gently fold the petals of the blossom over the filling to enclose it.
Cooking the Blossoms:
- Heat a large skillet over medium heat. Add a drizzle of olive oil (optional) to prevent sticking.
- Carefully place the stuffed blossoms in the skillet. Cook for 2-3 minutes per side, or until the blossoms are lightly browned and the filling is heated through. Be gentle to avoid breaking them.
- Serve immediately.
Tips and Variations:
- For a richer flavor: Sauté the garlic in olive oil before adding it to the ricotta mixture.
- Add some heat: Incorporate a pinch of red pepper flakes into the filling for a spicy kick.
- Vegetarian option: This recipe is naturally vegetarian.
- Make it vegan: Substitute the ricotta cheese with a vegan ricotta alternative.
- Presentation: Garnish the finished blossoms with a sprinkle of extra Parmesan cheese or a drizzle of balsamic glaze for an elegant touch.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients and portion size.
- Calories: Approximately 100-150
- Protein: 5-7g
- Fat: 7-10g
- Carbohydrates: 10-15g
This recipe is a delightful example of quick dinner ideas and showcases the beauty of simple, fresh ingredients. These stuffed squash blossoms are a true testament to the magic of homemade cooking, offering a burst of summer flavor in every bite. Enjoy!