Roasted Squash Blossoms with Mozzarella and Walnut Oil

By • March 14, 2011 • 4 Comments


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Author Notes: We live in LA, and we went to Ojai, California for the weekend to get away. Ojai is a beautiful valley with tons of citrus groves, as well as walnuts and other crops. We bought a lovely box of squash blossoms from the farmer's market and some walnut oil from a local grower. This recipe is the delicious result. The sweetness of the raisins and squash blossoms pairs beautifully with a high quality walnut oil. clintonhillbilly

Serves 2

  • 12 squash blossoms
  • 1/2 cup fresh mozzarella, diced
  • 2 tablespoons raisins, chopped
  • 2 tablespoons oil-packed sundried tomatoes, chopped
  • 1/2-1 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 2 teaspoons walnut oil
  • salt to taste
  1. Mix together the mozzarella, raisins, sundried tomatoes, and cayenne pepper in a bowl. Preheat oven to 350.
  2. Grease a cookie sheet with a thin film of olive oil.
  3. Stuff the squash blossoms with the mozzarella - sundried tomato - raisin mixture, twist the ends and tuck them under, placing them on cookie sheet.
  4. Bake for ten to twelve minutes, then drizzle with walnut oil and salt to taste.

Tags: nuts, stuffed, unique, walnut oil, yummy, zucchini flowers

Comments (4) Questions (0)

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almost 3 years ago Pamela's Kitchen

Great recipe! I love the idea of the sweetness of the raisins with the salty sun-dried tomatoes and creamy mozzerella.

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almost 3 years ago clintonhillbilly

Thanks! Adding the raisins was my wife's idea and it was right-on. What I like about this recipe is that you can really taste the squash blossoms. They have a delicate flavor and it gets lost sometimes when they are deep fried and battered.

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about 3 years ago clintonhillbilly

Thanks! Yes, I love California!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

so jealous you can get squash blossoms now! This sounds lovely.