Oven-Roasted Stuffed Squash Blossoms

Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. I’m lucky that my favorite grower at the farmer’s market is growing a squash variety just for its blossoms.  If you have them in your garden, pick your squash blossoms early in the day, and store in the fridge until ready to use.  Be sure to use the day you pick them as they have a short life.  They can be served as an appetizer, a breakfast dish, or lunch dish.  I’m eating mine with a green salad for lunch.  They’re versatile.





Oven-Roasted Stuffed Squash Blossoms

Use organic when available. Makes 4 stuffed blossoms


Oven-Roasted Stuffed Squash Blossoms

Stuffed squash blossoms are a versatile dish made with fresh blossoms, scrambled eggs, feta cheese, and fresh basil. Serve as an appetizer or for breakfast, brunch, or lunch.
Course Appetizer, Breakfast, Brunch, lunch
Cuisine American
Keyword stuffed squash blossoms
Servings 4 blossoms


  • 4 squash blossoms, with stems trimmed to 1 inch
  • 1/2 tbsp olive oil
  • 2 eggs
  • 1 tsp minced fresh basil
  • Salt and pepper to taste
  • 1/4 cup feta cheese 


  • Preheat oven to 400 degrees F (200 degrees C)
  • Heat 1 tablespoon olive oil in a pan over medium heat
  •  In a small bowl blend eggs, feta and fresh basil
  • Add eggs to pan and scramble
  • Remove eggs from pan while still soft
  • Carefully remove squash stamens without breaking blossoms 
  • Add tablespoon or more of eggs to blossom and twist blossoms to close
  • Place on parchment paper on cookie sheet
  • Brush or spray with olive oil and bake  for 5 to 8 minutes until golden
  • Serve immediately














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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

33 thoughts to “Oven-Roasted Stuffed Squash Blossoms”

    1. Thanks Sherry. That’s great. I’ll check this weekend to see if you have a new button for me.

  1. I know that squash blossoms are edible, but I’ve never had one. They sound yummy! Thanks for sharing with SYC.

  2. I never realized you could eat the flowers too and we had a such a lovely squash crop too. UGH. I’ll have to wait for the next crop to try them out, it sounds so interesting

    1. Do try it. Traditionally squash blossoms are filled with a cheese mix and fried, but I oven roast for less fat. They are delicious.

  3. These look delicious Carol and definitely something different to try. Thanks for linking up and sharing with us at #overthemoon. I’ve pinned and shared on social media. Have a great day and see you next week!
    Sue from Sizzling Towards 60 & Beyond

I love to make new friends and get to know you.

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