Baked Ricotta Squash Blossom with Squash Attached

Baked Ricotta Squash Blossom with Squash Attached

Prep: 30 minutes
Cook: 10 minutes
Servings: 10 blooms
Source: Culinary Vegetable Institute at The Chef's Garden


  • 10 squash blooms with squash attached
  • 1 eggs
  • 3/4 cup whole milk
  • ½  cup grated Parmesan 
  • ½  cup Ricotta Cheese
  • ½  envelope best of the day mixed micro herbs
  • ½  tbsp pesto
  • ¼  tsp kosher salt
  • ½  clove garlic micro planed
  • ½  lemon zested and juice reserved
  • olive oil to finish
  • chives to tie closed stuffed blossom


  • Combine all ingredients and mix thoroughly. 
  • Pipe into blooms and tie off with a wilted chive.
  • Bake at 400 degrees for 6-8 minutes until cooked.
  • Transfer to platter and finish with lemon juice and olive oil. 

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