Mind-Blowing Stuffed Squash Blossoms: Prepare to be

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.

3. Stir goat cheese and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat cheese mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.

4. Roast in the preheated oven until squash blossoms are hot, about 10 minutes.

Tips

Extra goat cheese mixture can be stored in the fridge for several days. I like to keep extra handy and fill squash blossoms immediately after harvesting them.