Cheese Stuffed Squash Blossoms


Preheat the oven to 400° F. Boil, drain and peel the potatoes. Pass them through a sieve and put the puree in a bowl. Scald the zucchini and pass them through a sieve or mash with a fork. Add them to the potatoes, along with the egg, grated cheeses and oil. Season with marjoram, salt and pepper. Add garlic if desired. Mix thoroughly
and stuff the flowers. Fry the flowers in boiling oil, then drain them, put them in a baking dish and bake in a 400° F. oven for 10 minutes before serving.


  • 10 squash blossoms
  • 2 medium potatoes
  • 2 zucchini
  • 1 egg
  • 2 tbsp. grated Parmigiano-Reggiano and Grana Padano
  • 1 tbsp. extra-virgin olive oil
  • marjoram
  • salt and pepper
  • 1 clove garlic, chopped (optional)