Baked Stuffed Squash Blossoms

This morning I joined my parents on their weekly farmers market trip to see what I could get before they leave for Maine. One of the farmers who sells vegetables at our farmers market has a son who goes to my school, so I went over to their tent and looked around for inspiration for something to cook from what they were selling. I found a basket of squash blossoms and thought I would get some and try to make something with them today.

Baked Stuffed Squash Blossoms

12 squash blossoms
1 cup ricotta
1/4 cup grated parmesan cheese
1/4 cup parsley - chopped
3 eggs
1 cup panko breadcrumbs
1 teaspoon garlic powder
Salt and Pepper

Preheat oven to 400 degrees. In a small bowl mix together ricotta, parmesan, parsley and 1 egg, season with salt and pepper. Using a small plastic bag pipe some of the ricotta mixture into each squash blossom (or just fill using a spoon). Twist the top end of each squash blossom to seal the opening. Beat together the remaining two eggs in one shallow dish and in another shallow dish mix together bread crumbs and garlic powder and season with salt and pepper. Coat each squash blossom in egg mixture and then bread crumbs and lay on a parchment lined sheet tray. Bake for 10 minutes and let cool for a few minutes before serving.

Today I found out that I will be working five days a week now for the rest of the summer, which is only a few more weeks, and that I will only be working closing shifts which means I won't have to wake up at 6 am anymore. While it will be great to get on more of a set schedule it will make keeping up with the blog a little more of a challenge. But I am determined to finish with only 26 more posts to go, so till next time,
Keep Cooking Brooklyn!