Oven Roasted Stuffed Squash Blossoms Recipe

Preheat oven to 400 degrees F (200 degrees C).

Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft about 10 minutes. Add basil salt and pepper and cook until basil is soft about 2 minutes. Remove from heat and let cool completely about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.

Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.

Roast in the preheated oven until blossoms are hot about 10 minutes.