Stuffed Squash Blossoms



After perusing Gourmet Sweet Botanicals I couldn’t resist purchasing their squash blossoms!  One of my fondest memories of visiting Italy 5 years ago, was visiting an open-air market near the Vatican and seeing all of the zucchini for sale with the flowers still attached.  I have never seen that at any farmer’s market here in Colorado.

When I saw them for sale online it took me back to Christmas Eve in Italy when I wished I could have bought them then and cooked them up.

I stuffed these beauties with goat cheese and chicken, rolled them in egg and dipped them in seasoned coconut flour, baked them up and drizzled them with salted butter!



Stuffed Squash Blossoms

makes 20 stuffed flowers, serves 4


20 squash blossoms

6 oz. chicken breast

1 garlic clove, pressed

salt and pepper to taste

1 T. avocado oil

4 oz. goat cheese

1 c. coconut flour

1 egg + 2 T. water

6 T. salted butter, melted for topping the baked blossoms


Pre-heat oven to 420 degrees Fahrenheit.  Dice chicken breast and cook in avocado oil on medium high heat with freshly pressed garlic and salt and pepper to taste.  Once thoroughly cooked turn off heat and add the goat cheese.  Stir until the cheese has melted and set aside.

Prep the coconut flour in a wide flat bowl by adding salt and pepper to taste.  In another bowl whisk the egg with water.  Pre-heat a large baking sheet in the oven.  On a separate baking sheet, one blossom at a time, fill the blossom with  a bit of the chicken cheese filling, fold the petals up and over and dip the whole blossom in the egg mixture and then in the coconut flour.  Place on the prepping baking sheet.  Fill all blossoms and then place on the hot baking sheet in the oven.  Bake for 10 minutes and then flip each blossom with tongs to bake for another 10 minutes.

Drizzle the melted butter on the freshly baked squash blossoms and serve hot!

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