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Stuffed Squash Blossoms

Posted on Jul 11, 2017 by Chef Karla Williams








Squash is a bountiful vegetable that you can grow in your garden. Did you know that you could also eat the blossoms of this vegetable? It's true! Between June and August, you can either harvest your own or pick them up at your local grocery store. At Hilton Head Health, we like to highlight this edible flower by featuring it in our Stuff Squashed Blossoms. Are you ready to give this a try?

 

Stuffed Squash Blossoms

 

Ingredients:Stuffed Squash Blossoms

8 ounces

Reduced fat cream cheese

1/2 cup

1% Cottage cheese

10 each

Squash blossoms, stamens removed 

1/4 cup

Garlic, cloves 

1 teaspoon

Crushed red pepper flakes

1 tablespoon 

Oregano, fresh

2 teaspoons 

Lemon zest 

3/4 cup

Zucchini, shredded

5 ounces

Balsamic glaze

 

Method:

  • Preheat oven to 375 degrees.
  • Wrap garlic cloves in aluminum foil and place in oven to roast for 25-30 minutes. Or until caramelized and softened.
  • In a food processor combine; cream cheese, cottage cheese, roasted garlic, crushed red pepper flakes, and lemon zest.
  • Fold cream cheese mixture into the shredded zucchini and oregano.
  • Transfer cream cheese mixture to a piping bag.
  • Fill flower cavity with 2 ounces of cream cheese mixture, twist tops of petals to seal.
  • Serve cold. 

 

Nutrition: Serves: 10| Serving Size: 1 filled squash blossom with 1/4 ounce of balsamic glaze | Calories: 70 | Fat: 4.5 grams | Protein: 3 grams | Carbohydrates: 5 grams | Sodium: 160 milligrams | Fiber: 0 grams


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