Ingredients
4
4 servings
- •3 tablespoons olive oil, divided
- •3 cloves garlic, minced
- •1 bunch rainbow chard, stems removed and leaves chopped
- •3 tablespoons chopped fresh basil
- •salt and ground black pepper to taste
- •3 ounces chevre (goat cheese)
- •8 zucchini blossoms, stamen removed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Roast in the preheated oven until squash blossoms are hot, about 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 244
- Carbohydrate: 17g
- Fat: 17g
- Fiber: 5g
- Protein: 11g
- Sugar: 8g
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