Summer is about to be in full swing, and that means squash! When you grow squash, you’ll find that you have a lot of flowers that fall off the stem without producing any fruit. Those are male flowers. Only the female flowers produce fruit. There are typically 2-3 times more male flowers that female flowers. Male squash blossoms typically show up first on the vines to attract bees and ants so when the female flowers start showing up, the pollenators are already on the job!
Now, you can let those male flowers eventually just fall off the vine, or you can take advantage of them, cut them off, and eat them! That’s right – eat the blossoms! They’re so good! They’re typically battered and fried, and sometimes stuffed before frying, too. This baked stuffed squash blossom recipe is a little healthier, but every bit as delicious!
Baked Stuffed Squash Blossoms Recipe
- 1 cup ricotta cheese
- 3 eggs, divided
- ⅓ cup chopped parsley
- 12 squash blossoms
- ¾ cup breadcrumbs
- Preheat the oven to 400ºF
- Mix together ricotta, 1 egg lightly beaten, 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.