Use as an appetizer or side dish.
1 cup ricotta cheese
3 eggs, divided
1 cup chopped parsley
12 squash blossoms
1⁄4 cup breadcrumbs
Preheat the oven to 400 degrees. Mix together ricotta, 1 lightly beaten egg, 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. 12 servings.

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