Stuffed Squash Blossoms
By Micki Brown
Serves 2
8 squash blossoms
4 oz 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
1
Sprinkle the Italian seasoning over the slices of mozzarella cheese, then place a basil leaf on each slice.
2
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.
3
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.
4
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!
Ingredients
8 squash blossoms
4 oz 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