Oven Roasted Stuffed Squash Blossoms recipe
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Ingredients
- 3 tablespoons olive oil, divided 3 cloves garlic, minced 1 bunch rainbow chard, stems removed and leaves chopped 3 tablespoons chopped fresh basil salt and ground black pepper to taste 3 ounces chevre (goat cheese) 8 zucchini blossoms, stamen removed
Nutrition Info
- 244.2 caloriescarbohydrate: 16.6 gcholesterol: 16.8 mgfat: 17.3 gfiber: 5.3 gprotein: 10.6 gsaturatedFat: 6 gservingSize: -sodium: 309 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Oven Roasted Stuffed Squash Blossoms
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Heat 1 tablespoon olive oil in a pan over medium heat, add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
Roast in the preheated oven until blossoms are hot, about 10 minutes.