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!

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

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.

Step: 3

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.

Step: 4

Roast in the preheated oven until blossoms are hot, about 10 minutes.

Per Serving: 244 calories; protein 10.6g; carbohydrates 16.6g; fat 17.3g; cholesterol 16.8mg; sodium 309mg.

Tasty and not difficult to make , these snack work for any crowd or occasion . When throwing a get-together , large or small , you should don’t forget the appetizers . We’ve gathered of our best appetizer menus that are sure to impress your guests. From dips to spreads and all over in between, you’re sure to find the perfect snacks for any gathering .

For your great party, make sure to make the Cranberry Meatballs . If you’re cracked for time, the speedy Classic Cheese Tray is your easy to do .