Stuffed Squash Blossoms
Ingredients
- ½ cup grated Parmesan or Pecorino Romano
- Zest of 1 lemon
- ¼ cup finely diced shallots
- ¼ cup finely chopped fresh basil
- ½ cup ricotta cheese
- ½ cup Panko bread crumbs
- 8 large squash blossoms
- 3 tablespoons unsalted butter or grape-seed oil
- ¼ teaspoon salt (plus more for sprinkling on the finished blossoms)
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