An update on Squash Blossoms

I experimented a little today with some squash blossoms -- I wanted to try and oven bake them rather than cook them in oil. I also thought I would stuff them with some mozzarella cheese. They turned out delicious, but they were a bit tricky to prepare and keep the cheese inside the blossoms. Here's how I did it:

Ingredients:

• 12 squash blossoms, stamen removed and rinsed (try to pick them while the blossoms are open, they will be easier to stuff).
• 3 large eggs, beaten - place in a shallow dish or tray for dipping the blossoms.
• 1 cup finely shredded mozzarella cheese
• 6 large basil leaves, chopped fine
• Garlic powder, onion powder, salt & pepper to taste
• 1 cup seasoned bread crumbs - place in a shallow dish or tray for rolling the blossoms.

Mix the basil leaves with the cheese; add a few dashes of garlic and onion powder and salt & pepper. Place about 1-2 teaspoons of the cheese mixture inside the squash blossom and fold the petals up over the stuffing. Hold the flower together and dip into the egg mixture to coat, then roll the flower in the bread crumbs. Place on an olive oil-coated baking sheet. Spray the tops with olive oil cooking spray and bake in a 375-degree oven for about 10 minutes; turn over and bake another 5 minutes or until golden brown.

These are best straight out of the oven, while the cheese is nice and gooey. They may be a little tricky to make, but they are so worth it!