Squash blossoms are great stuffed, battered, and fried, but REDinNYC wanted to try something different (and lower-maintenance): So she chopped them up (!) and baked them with eggs. She layered a mixture of ricotta and garlic scape pesto (garlic scapes, basil, parsley, pistachios, Parmesan, lemon juice, and olive oil) with thinly sliced summer squash and eggs. Then she added a little cream, topped it with the chopped squash blossoms, some cherry tomatoes, cheese, breadcrumbs, and fresh herbs and baked at 375° F until the eggs were set.
Use individual ramekins or, like REDinNYC, a tagine.