Roasting or baking squash blossoms is an alternative method to the more typical frying method. These roasted squash blossoms are stuffed with swiss chard and ricotta cheese, but any filling that works with fried blossoms will work with roasted/baked blossoms.
1swiss chardstems removed and leaves chopped (can use spinach instead of chard)
½teaspoonchile peppermild or hot
3tablespoonschopped fresh basilI added some mint also
salt and ground black pepper to taste
4ouncesricottaor goat cheese, softened to room temperature
8zucchini blossomsstamen removed
Preheat oven to 400 degrees F (200 degrees C).
Heat 1 tablespoon oil in a skillet and sauté the chard, garlic, chile pepper and herbs (basil and/or mint) over medium heat until chard is softened (about 5 minutes).
2 tablespoons olive oil, 1 swiss chard, 3 cloves garlic, 1/2 teaspoon chile pepper, 3 tablespoons chopped fresh basil, salt and ground black pepper to taste
Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
In a large bowl combine the chard mixture with the softened ricotta. This is the filling.
Fill zucchini blossoms about 3/4 full with the ricotta mixture, and either twist the flower petals closed at the top, or layer each petal over each other to contain the filling. Place filled blossoms in a roasting pan; drizzle with just a little olive oil, and sprinkle with salt and pepper.
4 ounces ricotta, 8 zucchini blossoms
Roast in the preheated oven until blossoms are golden and the filling is hot, about 10 minutes.