Baked Cheesy Squash Blossoms

Baked Cheesy Squash Blossoms



  • 8 fresh picked squash blossoms (picked in the morning when the blossoms are open)
  • 8 slivers of cheese (about the size of half your pinky finger)
  • Bread crumbs, seasoned with powdered garlic and dried herbs of your preference
  • 1 egg
  • Olive oil, for drizzling on pan


  1. Preheat oven to 350 F.
  2. Coat a small baking dish with olive oil.
  3. Beat egg with a tablespoon of water to make an egg wash, basically.
  4. Gently shove cheese in blossom and dip in egg wash. Then roll in seasoned bread crumbs and place on greased baking pan.
  5. Bake until cheese is melted and the outside is crisp, maybe 10 min or so.


    • Ack! Sorry it took me a while to get back to you.

      They taste amazing. Crunchy and gooey. Good texture, in other words. Plus, I love poppers of all kinds and this one is pretty heathy considering there isn’t too much cheese, it is baked and it’s not wrapped in bacon.

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