Stuffed with cheese and lightly breaded, this simple spring and summer dish is a lighter version of the fried squash blossoms you'll see in restaurants.
8ozqueso frescoor use ricotta, feta, or a combination of cheeses
1egglightly beaten
2Tbspfresh oreganoor use 2 tsp dried oregano
1/2tspchili powder
For Coating
2eggslightly beaten
3/4cupwhole wheat breadcrumbs
For servings
1-2cupmarinara saucewarmed for serving, optional
Instructions
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Gently wash the squash blossoms and pat dry. With a sharp pearing knife, carefully slice the blossoms open. If you have male blossoms, there will be a stamen (a long thing sticking up with pollen on the end) on the inside. Carefully pull it out.
In a medium bowl, crumble the cheese and mix in the egg, oregano, and chili powder.
In a shallow bowl or plate, lightly beat the other two eggs. Pour the breadcrumbs onto a second plate.
Using a small spoon, carefully scoop some of the cheese mixture into each squash blossom and then gently twist the ends of the flower so it is closed up.
Dip each blossom into the egg mixture and then the breadcrumbs. If you are worried about the filling coming out, then you can also spoon the egg and breadcrumbs over the blossoms to coat.
Place the blossoms on the baking sheet and bake for 10 minutes, or until golden.
Serve immediately on their own or with warmed marinara sauce, if you are using it.