Stuffed Squash Blossoms with Cherry Tomato-Zucchini Ragout
Stuffed Squash Blossoms with Cherry Tomato-Zucchini Ragout might be just the side dish you are searching for. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $4.2 per serving. One portion of this dish contains about 13g of protein, 17g of fat, and a total of 295 calories. 41 person have tried and liked this recipe. If you have goat cheese, summer squash, squash blossoms, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by Oh My Veggies. Overall, this recipe earns a solid spoonacular score of 63%. If you like this recipe, take a look at these similar recipes: Zucchini Risotto With Stuffed Squash Blossoms, Fried Squash Or Zucchini Blossoms, and Pasta With Zucchini & Squash Blossoms.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper, plus more to taste
1 pint cherry tomatoes
1/2 cup cornmeal
2 large eggs, divided
1 tablespoon minced garlic
4 oz goat cheese, room temperature
1/4 cup milk
2 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
12 squash blossoms, cleaned
1 medium summer squash, quartered lengthwise and then sliced horizontally
1 medium zucchini, quartered lengthwise and then sliced horizontally
Equipment:
whisk
bowl
oven
baking sheet
frying pan
Cooking instruction summary:
Preheat the oven to 400ºF.In a small bowl, whisk together the goat cheese and one of the eggs until thoroughly combined. Set aside.In one shallow plate, whisk together the milk and remaining egg. In a second shallow plate, whisk together the cornmeal, salt, and black pepper. Stuff each of the squash blossoms with about 1 1/2 teaspoons of the goat cheese mixture. Dip each in the milk mixture and then dredge in the cornmeal mixture, so that the entire outside of the blossom is coated with it. Dip in the milk again, and then dredge in the cornmeal again to add a second layer of cornmeal coating. Place all of the squash blossoms on a parchment-lined baking sheet and bake for 15 minutes, until lightly browned and crispy.Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the zucchini, summer squash, and garlic to the pan along with a large pinch of salt and sauté, stirring frequently, until the veggies are tender and starting to brown, 6-8 minutes. Add in the cherry tomatoes and cook until they are just starting to burst, 2-3 minutes more. Season to taste with salt and black pepper.Serve the squash blossoms atop the zucchini and tomato ragout.
Step by step:
1. Preheat the oven to 400ºF.In a small bowl, whisk together the goat cheese and one of the eggs until thoroughly combined. Set aside.In one shallow plate, whisk together the milk and remaining egg. In a second shallow plate, whisk together the cornmeal, salt, and black pepper. Stuff each of the squash blossoms with about 1 1/2 teaspoons of the goat cheese mixture. Dip each in the milk mixture and then dredge in the cornmeal mixture, so that the entire outside of the blossom is coated with it. Dip in the milk again, and then dredge in the cornmeal again to add a second layer of cornmeal coating.
2. Place all of the squash blossoms on a parchment-lined baking sheet and bake for 15 minutes, until lightly browned and crispy.Meanwhile, heat the olive oil in a large skillet over medium-high heat.
3. Add the zucchini, summer squash, and garlic to the pan along with a large pinch of salt and sauté, stirring frequently, until the veggies are tender and starting to brown, 6-8 minutes.
4. Add in the cherry tomatoes and cook until they are just starting to burst, 2-3 minutes more. Season to taste with salt and black pepper.
5. Serve the squash blossoms atop the zucchini and tomato ragout.
Nutrition Information:
covered percent of daily need
