I recently posted this video on my instagram and wow! They are so delicious, I have to share them on my blog. I got the recipe and some tips on cooking from @chef_shine in NYC. Here goes:
12 squash blossoms
1/2 cup ricotta cheese ( I used part skim)
1/3 cup parsley
2 egg slightly beaten but separated into two bowls
1/3 cup gluten-free bread crumbs (or regular if you choose)
1 tablespoon onion flakes
1/4 teaspoon sea salt
Pre-heat oven to 400F. Combine ricotta, 1 beaten egg, parsley, and 1/4 tspn sea salt. Mix well. Carefully stuff each squash blossom with the ricotta filling and lay flat an a baking sheet pan. Try to twists the tops so the filling stays inside. With a pastry brush, brush each squash blossom with the other beaten egg-first front and gently roll over then brush the back. Once lightly coated, sprinkle with breadcrumbs and then onion flakes.
Bake for 10 minutes and enjoy!!
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.