Squash blossoms are really underrated in the US, usually relegated to Mexican food like squash blossom soup or in quesadillas. It's too bad. They taste really good and are a great way to keep your zucchini plants reproductive efficiency from taking over your life.
I discovered stuffed squash blossoms several years ago and look forward to the time of year when I can pick a handful of big blossoms, stuff them with chevré, and make one of my favorite appetizers. As is the norm for me, I rarely use a recipe so if you want to make them you'll need to rely on some instincts and frequent tasting rather than measurements…more after the jump.
