Baked Squash Blossoms
Ingredients
The filling
-
2
teaspoons
olive oil
-
1
medium
onion, diced
-
4
cloves
garlic, rough chopped
-
½
lb
ground lamb
-
1
teaspoon
allspice
-
½
teaspoon
cinnamon
-
¾
teaspoon
salt
-
2
cups
cooked brown basmati rice
-
¼
cup
chopped herbs (dill, mint, parsley)
-
¼
cup
toasted pine nuts (optional)
The squash blossoms
-
12
pieces
zucchini squash blossoms
-
as needed
spray
olive oil
To serve
-
as needed
serving
creamy Tzatziki Sauce
-
as needed
serving
greens
-
as needed
serving
sweet summer tomatoes
-
as needed
serving
fresh herbs
Instructions
- Preheat the oven to 400°F.
- Cook the rice or grain according to package instructions.
- Heat olive oil in a skillet over medium heat, add onion and garlic, and sauté until fragrant.
- Add ground lamb to the skillet, breaking it apart and seasoning with salt and spices until cooked through.
- Mix in the cooked rice, fresh herbs, and optional pine nuts, then let the filling cool for 10-15 minutes.
- Prepare a baking sheet with parchment paper and spray it with olive oil.
- Stuff each squash blossom with 2-3 tablespoons of the lamb filling and pinch the ends together.
- Spray the stuffed blossoms lightly with olive oil and bake for 15-20 minutes until golden.
- Prepare the Tzatziki sauce while the blossoms are baking.
- Serve the baked squash blossoms as an appetizer or main course with Tzatziki sauce and sides.
Nutrition Facts (estimated)
Servings
4
Calories
478
Total fat
20.9g
Total carbohydrates
55.3g
Total protein
22.8g
Sodium
508.9mg
Cholesterol
50.1mg
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