Baked Squash Blossoms

6 squash blossoms, clean and inner parts removed
1 clove garlic, minced
1/3 - 1/2 c. ricotta
1/3 c. shredded parmesan
2 T. chopped basil and/or parsley
pinch of salt
1/4 t. black pepper
1 egg, beaten

Set oven to 350. In small bowl, combine garlic, cheeses, basil, salt and pepper. Carefully divide cheese mixture between squash blossoms, about 1 T. per blossom. I found it much easier to use one or two fingers to push the cheese into the blossom, rather than a spoon or fork, which only caused the blossom to tear. Gather the petals of each blossom and twist to close (shown in picture below) and paint each blossom with egg wash and place on a baking sheet. Bake for 15 to 20 minutes.

(Anna L. Tulou)