real self care for busy bodies

Roasted Squash Blossoms

Prep Time


Cooking Time





12 squash/zucchini blossoms (found at farmer's markets) 

1 cup of low fat ricotta cheese 

1/4 cup of grated or shaved parmesan or locatelli romano cheese 

1/4 cup of shelled pistachios 

1 T lemon juice 

1-2 dashes of black pepper 

3 T of olive oil salt 


Preheat oven to 375 degrees

lightly oil a baking pan

finely chop pistachios to a find grind

mix ricotta with lemon, parmesan and ground/chopped pistachios, sprinkle with freshly ground black pepper

Gently open the flower and remove the stamen (stem-like protusion in the inner center) 

spoon in 1-2 teaspoons of ricotta mixture

place each blossom in oiled pan

gently brush each blossom with olive oil

Sprinkly with salt (preferably a large flake salt)

Roast for 10 minutes


Use squash blossoms the day (or day after) purchasing