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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 143.3
  • Total Fat: 12.3 g
  • Cholesterol: 81.6 mg
  • Sodium: 543.1 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 7.1 g

View full nutritional breakdown of Cheese Stuffed Squash Blossoms calories by ingredient
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Cheese Stuffed Squash Blossoms

Submitted by: LILYSHAN

Introduction

We grow pumpkins and zucchini in our garden mainly for the blossoms! Pick them in the morning when they are open, it makes cleaning them easier. We grow pumpkins and zucchini in our garden mainly for the blossoms! Pick them in the morning when they are open, it makes cleaning them easier.
Number of Servings: 3

Ingredients

    6 large squash blossoms
    6 Wedges of Laughing Cow-Light Garlic and Herb Cheese
    1 Egg, beaten
    1 Tablespoon Extra Virgin Olive oil

Directions

Clean blossoms with soft paper towel to remove dirt.Gently open the flowers and remove the pistils (fuzzy yellow) from the center, taking care not to rip the delicate petals. If using them later in the day, store in-between damp paper towels, in the refrigerator, until ready to stuff. Bring cheese wedges to room temp and remove foil wrappers. With point down, place one cheese wedge inside each blossom and carefully compress the flower petals around the cheese. Heat oil in an omelet pan over medium heat. Dip each flower in beaten egg, holding by the stem to let excess run off. Gently twist the petal ends to seal in cheese. Brown blossoms on all sides and drain on paper towels until warm enough to handle. Sprinkle with Lemon Pepper. Serve immediately.

Serving Size: 2 blossoms = 1 serving

Number of Servings: 3

Recipe submitted by SparkPeople user LILYSHAN.






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