Stuffed Squash Blossoms with Cherry Tomato and Zucchini Ragout
Delicate squash blossoms are stuffed with goat cheese, coated with a crispy cornmeal crust and then baked into a cheesy summer treat. Serve alone as an appetizer or on top of a quick and easy fresh-flavored cherry tomato and zucchini ragout as a light lunch or dinner.
1medium zucchiniquartered lengthwise and then sliced horizontally
1medium summer squashquartered lengthwise and then sliced horizontally
1tablespoonminced garlic
1pintcherry tomatoes
Instructions
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 ½ 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.
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