Squash Blossom Frittata Squares Recipes

OVEN ROASTED STUFFED SQUASH BLOSSOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
• Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
• Roast in the preheated oven until blossoms are hot, about 10 minutes.

SQUASH-BLOSSOM FRITTATA

Steps:

• Saute onion in olive oil in a nonstick ovenproof skillet over medium heat. Add cilantro and 3 sliced squash blossoms. Cook for 1 minute. Add eggs. Season with salt and pepper. Bake at 375 degrees until just set, about 10 minutes. Top with mozzarella and 3 squash blossoms. Return to oven until cheese melts and frittata is set, about 5 minutes more.

SQUASH-BLOSSOM FRITTERS

Steps:

• Make the batter: Stir, using a whisk, 1 cup flour, salt, and pepper in a medium bowl. Whisk the egg and the beer together in a small bowl. Slowly pour the egg mixture into the flour mixture, stirring constantly with a fork, until almost combined. The batter will be slightly lumpy. Let stand for 30 minutes.
• Fill and fry the blossoms: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 375°F Gently open the petals of the blossoms using a paring knife and carefully remove the pistils without tearing the petals. Combine the remaining flour and cayenne pepper in a medium bowl, add the cheese, and toss until the cubes are coated. Place one cube inside each blossom and twist the ends to close. Dip blossoms, holding them at the petal end, one at a time into batter. Wipe excess batter from blossom against the side of the bowl.
• Carefully ease 3 blossoms into hot oil and fry, turning once with a slotted spoon until golden brown - about 4 minutes. Remove with a slotted spoon and drain on a wire rack. Repeat with remaining blossoms. Serve immediately with lemon wedges.

SQUASH BLOSSOM FRITTATA

Steps:

• Pick 3 to 4 squash blossoms and 1 or 2 baby yellow or green summer squash per person: rinse blossoms well and drain on paper towels.
• Beat 4 eggs with a little milk; add fresh chopped parsley and chives, if using.
• Add salt and pepper to taste.
• In a nonstick pan, saute a little butter and cook 2 green onions and thinly sliced baby squash just until soft; then QUICKLY saute the blossoms for about 30 seconds and remove from pan.
• Pour egg mixture into pan(Skillet) that can be put under broiler, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under broiler until lightly puffed and browned, enjoy.