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

Directions:

• 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.