You Will Need:
- Squash Blossoms, 12 flowers
- Ground Meat, 1/2 lb (turkey, beef, pork, etc…)
- White Rice, 1 cup, cooked
- Oregano, 1 Tbsp, chopped
- Onion, 1/2, minced
- Parsley, 2 Tbsp, chopped
- Egg, 1 each
- Salt/Pepper, to taste
Recipe Serves: 4
Instructions:
1. Place the squash blossoms into ice water to crisp them up.
2. In a large bowl, combine the remaining ingredients and season with salt and pepper.
3. Stuff each squash blossom with about 1-2 Tbsp. of the filling, making sure not to overfill.
4. Place the stuffed blossoms in a buttered casserole dish and into the oven to bake for 20-25 minutes at 350.
Recipe developed by Chef Danny Klein.
