By Micki Brown
8 squash blossoms
4 ounces mozzarella cheese, cut into 4 slices, and those slices cut into halves (I used fresh mozzarella, but any mozzarella will work)
1 tbsp extra virgin olive oil
½ tsp Italian seasoning
8 basil leaves
Sea salt and black pepper to taste
Sprinkle the Italian seasoning over the slices of mozzarella cheese, then place a basil leaf on each slice. Open each squash blossom and place one piece of seasoned cheese into each squash blossom, then fold in the petals to hold the cheese inside. Heat the olive oil over medium heat, then pan fry the blossoms until the blossoms are wilted and slightly browned – about 30-45 seconds per side. Season with salt and pepper, and serve immediately.
Note: When I told my husband we were having squash blossoms with dinner, he didn’t seem convinced that this was a good idea – he had never heard of eating squash blossoms. After dinner he commented that they were VERY tasty!