Baked ricotta-stuffed squash blossoms from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season (page 356) by Sarah Grueneberg and Kate Heddings

  • lemons
  • ricotta cheese
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute dried oregano for dried Calabrian oregano; burrata cheese for ricotta cheese; and Parmigiano Reggiano cheese, feta cheese, fresh goat cheese, Fontina cheese, or smoked mozzarella cheese for pecorino Romano cheese. Can use the book's "Homemade lemon ricotta".

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried oregano for dried Calabrian oregano; burrata cheese for ricotta cheese; and Parmigiano Reggiano cheese, feta cheese, fresh goat cheese, Fontina cheese, or smoked mozzarella cheese for pecorino Romano cheese. Can use the book's "Homemade lemon ricotta".

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