STUFFED SQUASH BLOSSOMS
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
- Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
- Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
- Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
- Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
- (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)
OVEN ROASTED STUFFED SQUASH BLOSSOMS
Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!
Provided by CJ
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 16.6 g, Cholesterol 16.8 mg, Fat 17.3 g, Fiber 5.3 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 309 mg, Sugar 8 g
BAKED STUFFED YELLOW SQUASH BOATS
Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.
Provided by Douglas Poe
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400 degrees.
- Cut yellow squash in half lengthwise.
- With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
- In a pan sauté onion and garlic over medium heat with a dash of olive oil.
- Add the squash that was removed from the boats and season with kosher salt and pepper.
- Cook until almost soft (around 7 minutes).
- When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
- Scoop stuffing mixture into boats and fill evenly.
- Sprinkle the top of the stuffed boats with extra parmesan cheese.
- Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).
Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2
STUFFED SQUASH BLOSSOMS
This recipe is one of my own but was inspired by those that I ate in Greece. The masa harina makes for a more crisp, delicate batter than all-purpose flour or cornmeal. To prepare squash blossoms: cut off the green stems and strip away the stringy inner sepals, leaving the base and stamen intact. While the recipe calls for a gruyere-cheddar blend (available at Trader Joe's), you could substitute 1/2 white cheddar, 1/2 gruyere.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 35m
Yield 12 blossoms
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the herbs, shallot and cheese.
- Open up the individual blossoms wide enough to insert a teaspoonful of cheese mixture. Do not overfill or fried blossoms will be soggy. Twist the ends of the blossom together gently. Note: there will probably be leftover of the cheese mixture but never fear, it is absolutely delicious spread on a bagel in the morning.
- In a medium bowl, beat 2 eggs together with 1/4 cup milk. In a separate medium bowl, mix together masa harina, salt, and pepper. Dip each blossom into the egg mixture and then roll quickly and evenly in the masa harina mixture, gently shaking off excess. Refrigerate for 10 minutes.
- Pour 1 inch of oil into a small shallow saucepan or skillet. Heat oil to 350 degrees. Deep-fry the blossoms in batches until they begin to turn light golden brown, turning to cook evenly. Drain on baking rack set over paper towels, and serve immediately.
Nutrition Facts : Calories 98, Fat 5.3, SaturatedFat 2.8, Cholesterol 43.1, Sodium 121.8, Carbohydrate 8.6, Fiber 0.6, Sugar 0.2, Protein 4.2
STUFFED SQUASH BLOSSOMS WITH CREAM CHEESE AND BACON
My own recipe for stuffed deep-fried squash blossoms, adapted from others using cream cheese as the filling base.
Provided by beffymaroo
Categories Vegetable
Time 25m
Yield 5-6 blossoms, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Put the cream cheese in a bowl to soften for a few minutes before you start.
- Combine basil, bacon, salt, pepper, onion, and cream cheese.
- Spoon about 1 tsp or a little more of the cream cheese mixture into the blossoms, depending on their size.
- Gently twist the ends of the petals together.
- Combine flour and cornmeal, with a little salt if you like.
- Whisk egg white into water thoroughly.
- Dip each blossom into the egg white mixture, keeping petals twisted, then roll it in the flour/cornmeal.
- Place filled blossoms in the fridge for 7-10 minutes.
- Heat 1-2" oil in a sturdy pot, to about 350 degrees F.
- Fry blossoms until golden brown, turning occasionally.
- Drain on paper towels and serve!
Nutrition Facts : Calories 162.2, Fat 9.5, SaturatedFat 4.8, Cholesterol 28.3, Sodium 192.9, Carbohydrate 13.1, Fiber 0.9, Sugar 1, Protein 6.1
OVEN ROASTED STUFFED SQUASH BLOSSOMS
Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!
Provided by CJ
Categories Zucchini Appetizers
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 16.6 g, Cholesterol 16.8 mg, Fat 17.3 g, Fiber 5.3 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 309 mg, Sugar 8 g
SUMMER BOUNTY STUFFED SQUASH BLOSSOMS
Lots & lots of male squash blossoms, basil & sweet golden cayenne peppers coming in are the basis of this version of fried squash blossoms. Chilling the batter seems to help the final product (light crispy tempura like) so I mix it up first and then mix the stuffing and trim the blossoms. Be sure to get that oil up to 350 degrees - hot. Test fry a piece of bread - should brown up in 10 seconds or less. Be sure to use enough so that the blossoms float versus sit on the bottom - keeps them from getting greasy. I use peanut oil - has a high smoke temp (unlike olive or other vegie oils) & a neutral flavor (at least to us). This recipe doubles & triples well but remember - these have to be cooked & served immediately to fully enjoy them. I am going to experiment with stuffing & chilling the blossoms along with the batter - do some tableside frying to entertain friends. They really look gorgeous & taste even better.
Provided by Busters friend
Categories < 30 Mins
Time 27m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix batter until just smooth & chill 30 minutes (up to 2 days if covered in the fridge).
- Mix the stuffing lightly.
- Trim the blossoms after rinsing under cold running water - dry upside down on a paper towel first.
- Stuff blossoms with about 1/6 of the mix - try not to tear them when stuffing (be gentle!). It's OK if they tear though - just batter that area well after squeezing the torn edges together - will do fine.
- Heat oil at least 3 inches deep - a 2 quart saucepan is nice if not using a deep fat fryer. Goal 350 - 375 degrees.
- Dip the stuffed blossom in the chilled batter & put in oil blossom end down with the petals folded in over the filling. Fry 2 at a time if using the saucepan - otherwise what your fryer will hold without dropping temp (mine will do 2 or 3 at a time). fry until the petals turn a dark orange, slightly brown, at the tips - OK if they unfurl some - they are just crispier that way. About 3 - 5 minutes a potload.
- Remove from oil, drain & serve immediately with minced sweet pepper & julienned basil as a garnish.
Nutrition Facts : Calories 745.7, Fat 74.9, SaturatedFat 13.9, Cholesterol 10.5, Sodium 262.8, Carbohydrate 17, Fiber 1.5, Sugar 1.7, Protein 4
OVEN ROASTED STUFFED SQUASH BLOSSOMS
Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!
Provided by CJ
Categories Zucchini Appetizers
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 16.6 g, Cholesterol 16.8 mg, Fat 17.3 g, Fiber 5.3 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 309 mg, Sugar 8 g
FRIED STUFFED SQUASH BLOSSOMS
There was a request for this and I thought this recipe sounded wonderful. Prep time includes chilling time.
Provided by Kim127
Categories Vegetable
Time 40m
Yield 16 blossoms
Number Of Ingredients 11
Steps:
- Quickly rinse the squash blossoms under running cold water and gently pat dry.
- Cut off and discard stems.
- Set aside.
- In a bowl, combine the ricotta cheese, garlic, pine nuts, basil and salt and pepper to taste.
- Open up the blossoms and spoon about 1 1/2 teaspoons of filling into the center of each; avoid overfilling.
- Twist the top of each blossom together to close.
- Place on a baking sheet and refrigerate for about 15 minutes.
- Combine the flour and water in a shallow bowl and beat with whisk until smooth and creamy.
- Let stand about 15 minutes.
- Pour the oil into a deep skillet or saucepan to a depth of about 3/4 inch.
- Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
- Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil.
- Cook until golden brown on one side; turn and continue to cook until golden on all sides; about 3 minutes total cooking time.
- Add as many blossoms at a time that will fit comfortably in the pan.
- Transfer with a slotted spoon to paper towels to drain briefly.
- Sprinkle with salt and Parmesan cheese to taste and serve immediately.
Nutrition Facts : Calories 29.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 2, Sodium 3.7, Carbohydrate 4.2, Fiber 0.2, Sugar 0.1, Protein 1.1
More about "oven roasted stuffed squash blossoms food"
BAKED STUFFED SQUASH BLOSSOMS | ITALIAN FOOD, WINE, …
From chefbikeski.com
10 BEST OVEN BAKED SQUASH RECIPES - YUMMLY
From yummly.com
SQUASH BLOSSOMS RECIPES | HGTV
From hgtv.com
BAKED TWO-CHEESE STUFFED SQUASH BLOSSOMS - FOOD TO GLOW
From kelliesfoodtoglow.com
MARKET STUFFED SQUASH BLOSSOMS - A SPICY PERSPECTIVE
From aspicyperspective.com
BAKED STUFFED ZUCCHINI FLOWERS OR SQUASH BLOSSOMS
From compassandfork.com
BAKED STUFFED SQUASH BLOSSOMS - BIG FLAVORS FROM A …
From bigflavorstinykitchen.com
FARMERS’ MARKET FIND: 15 SUPERB SQUASH BLOSSOM …
From brit.co
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
LOW CARB STUFFED SQUASH BLOSSOMS WITHOUT FRYING - FARM TO JAR …
From farmtojar.com
STUFFED, BREADED, AND BAKED SQUASH OR ZUCCHINI FLOWERS RECIPE
From foodnewsnews.com
OVEN ROASTED STUFFED SQUASH BLOSSOMS | RECIPE | STUFFED SQUASH …
From pinterest.com
FRIED SQUASH BLOSSOMS - LA CUCINA ITALIANA
From lacucinaitaliana.com
GOAT CHEESE STUFFED SQUASH BLOSSOMS - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
STUFFED SLOW-ROASTED SQUASH BLOSSOMS - GREECE IS
From greece-is.com
SQUASH BLOSSOM RECIPE — HOW TO MAKE FRIED SQUASH BLOSSOMS
From delish.com
OVEN ROASTED STUFFED SQUASH BLOSSOMS | RECIPE | SQUASH BLOSSOM …
From pinterest.ca
OVEN ROASTED STUFFED SQUASH BLOSSOMS RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED SQUASH BLOSSOMS ( DOLMAS-STYLE) - FEASTING AT HOME
From feastingathome.com
STUFFED SQUASH BLOSSOMS RECIPE | MICHAEL SYMON - COOKING CHANNEL
From cookingchanneltv.com
OVEN-ROASTED STUFFED SQUASH BLOSSOMS – COMFORT SPRING
From comfortspringstation.com
SQUASH BLOSSOMS STUFFED WITH RICOTTA RECIPES - FINE DINING LOVERS
From finedininglovers.com
LIGHT BAKED STUFFED SQUASH BLOSSOMS - LITTLE HOUSE BIG ALASKA
From littlehousebigalaska.com
STUFFED SQUASH BLOSSOMS RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
STUFFED SQUASH BLOSSOMS - PLAIN.RECIPES
From plain.recipes
BAKED, STUFFED SQUASH BLOSSOMS ARE A DELICIOUS REVELATION
From treehugger.com
STUFFED SQUASH BLOSSOMS - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
STUFFED SQUASH BLOSSOMS - BIGOVEN.COM
From bigoven.com
OVEN ROASTED STUFFED SQUASH BLOSSOMS - ALLRECIPES
OVEN ROASTED STUFFED SQUASH BLOSSOMS - EASYCOOKFIND
From easycookfind.com
CHEESE-STUFFED SQUASH BLOSSOMS - EDIBLE MADISON
From ediblemadison.com
BAKED STUFFED SQUASH BLOSSOMS - DANA WHITE NUTRITION
From danawhitenutrition.com
STUFFED ZUCCHINI FLOWERS RECIPE SQUASH BLOSSOMS - WHITE ON RICE …
From whiteonricecouple.com
RECIPE: RICOTTA STUFFED SQUASH BLOSSOMS - FOOD NEWS
From foodnewsnews.com
STUFFED SQUASH BLOSSOMS RECIPE - THIS HEALTHY TABLE
From thishealthytable.com
ROASTED STUFFED KABOCHA SQUASH RECIPE - EAT SOMETHING SEXY
From eatsomethingsexy.com
8 SQUASH BLOSSOM RECIPES TO MAKE WITH FRESH SUMMER …
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love