STUFFED SQUASH BLOSSOMS
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
- Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
- Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
- Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
- Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
- (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)
SQUASH BLOSSOM QUICHE
This quiche uses summertime fresh-picked squash blossoms from the garden.
Provided by Meghann Dham
Categories Quiche
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch pie pan with nonstick spray.
- Place pie dough in the prepared pie pan. Poke a few holes in the bottom with a fork. Line with a double layer of aluminum foil and a layer of pie weights or dried beans.
- Bake in the preheated oven until edge of crust is golden, about 15 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more.
- Remove from the oven and place on a wire rack; let cool to room temperature, 15 to 20 minutes.
- While the crust is cooling, spray a skillet with nonstick spray and place over medium heat. Add onions and sauté until tender, about 5 minutes. Remove to a plate.
- Add bacon to the skillet and cook until browned and crispy, 5 to 7 minutes.
- Whisk together eggs and cream in a bowl; season with salt and pepper.
- Sprinkle grated Gruyere cheese over the bottom of the cooled crust. Spread sautéed mushrooms, bacon, and scallions evenly over top. Pour egg mixture over top. Place squash blossoms in a decorative pattern on top of the egg mixture.
- Bake in the preheated oven until eggs are firm with no jiggling, 35 to 40 minutes.
- Remove from the oven and cool 5 to 10 minutes before slicing.
Nutrition Facts : Calories 490 calories, Carbohydrate 16.6 g, Cholesterol 286 mg, Fat 39.9 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 16.6 g, Sodium 454.7 mg
SQUASH QUICHE
This is the only quiche my family cares for-and the only way I can ever get them to eat squash! It's chock full of flavor and fresh veggies, and guests never fail to give it star billing at my holiday brunch.
Provided by Taste of Home
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°, In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally. , In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture., Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 313 calories, Fat 20g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 291mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
SQUASH BLOSSOM FRITTATA
A good summer time recipe for when you have a lot of squash blossoms & squash. The recipe comes courtesy seasonalchef.com. If making the recipe for more than 2 people,I would increase the eggs & milk
Provided by Barb G.
Categories Summer
Time 40m
Yield 1-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 327.1, Fat 19.4, SaturatedFat 6.3, Cholesterol 744, Sodium 292.9, Carbohydrate 10.2, Fiber 2.9, Sugar 5.8, Protein 28.1
WINTER SQUASH QUICHE
I always get compliments when I serve this quiche to my hungry crew. Our grandchildren especially love it for breakfast. The sweet flavor of the Swiss cheese and squash really comes through.-Mary Detweiler, Middlefield, Ohio
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute onion in oil until tender. Transfer to a greased 9-in. pie plate. Sprinkle with cheese. , In a bowl, whisk milk, squash, eggs, salt, pepper and nutmeg until smooth; pour over cheese. , Bake at 325° for 50-60 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
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