Italian

Cheese Stuffed Squash Blossoms is for Side Dish.

Cheese Stuffed Squash Blossoms takes 10 minutes to prepare.

Cheese Stuffed Squash Blossoms takes 5 minutes to cook.

Cheese Stuffed Squash Blossoms makes 3 servings.

The ingredients for Cheese Stuffed Squash Blossoms are:

6 large squash blossoms
6 Wedges of Laughing Cow-Light Garlic and Herb Cheese
1 Egg, beaten
1 Tablespoon Extra Virgin Olive oil

Here is how you make Cheese Stuffed Squash Blossoms:

Clean blossoms with soft paper towel to remove dirt.Gently open the flowers and remove the pistils (fuzzy yellow) from the center, taking care not to rip the delicate petals. If using them later in the day, store in-between damp paper towels, in the refrigerator, until ready to stuff. Bring cheese wedges to room temp and remove foil wrappers. With point down, place one cheese wedge inside each blossom and carefully compress the flower petals around the cheese. Heat oil in an omelet pan over medium heat. Dip each flower in beaten egg, holding by the stem to let excess run off. Gently twist the petal ends to seal in cheese. Brown blossoms on all sides and drain on paper towels until warm enough to handle. Sprinkle with Lemon Pepper. Serve immediately. Serving Size: 2 blossoms = 1 servingNumber of Servings: 3Recipe submitted by SparkPeople user LILYSHAN.

The nutritional information for Cheese Stuffed Squash Blossoms is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 143.3

• Total Fat: 12.3 g
• Cholesterol: 81.6 mg
• Sodium: 543.1 mg
• Total Carbs: 4.0 g
• Dietary Fiber: 0.0 g
• Protein: 7.1 g

Cheese Stuffed Squash Blossoms is Italian cuisine.