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Baked Squash Flowers

By Nancy Lyver, via Hornby Island Community Cookbook: More Forever Feasting

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Baked Squash Flowers

This recipe makes 6 servings

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This recipe is included in the 4th edition of the Hornby Island Community Cookbook, More Forever Feasting, a fundraising project that has supported the Hornby Island Preschool since 1974. The cookbook catalogues the character and characters of Hornby's extended foodie families. You can order the cookbook by emailing robin_lhw AT yahoo.ca. This recipe is from intrepid gardener Nancy Lyver, and will help you deliciously manage your burgeoning zucchini patch!

Ingredients

  • 12 squash flowers, of any kind, 2-4 inches long
  • 1/2 lb mushrooms
  • 1/4 lb shrimp or crabmeat
  • 1/2 cup cream cheese
  • 12 tiny slices cheese
  • Salt and freshly ground pepper, to taste
  • fresh assortment Herbs, like dill, parsley, cilantro and chives (to taste)

Preparation

Sauté mushrooms that you have cut very small. Add herbs (note above amount is listed as "1" - use the amount you would like to try and experiment); cook until mushrooms are done, remove from heat and add cream cheese; mix well. Slit squash flowers and add a tiny slice of cheese of your choice. I use white cheddar. Then fill with mushroom mix. Twist flower together and put on pan that has olive oil on it. Bake at 350°F for 15 to 20 minutes, then broil to your liking for approximately 10 minutes. Enjoy! Note: You can make up any filling you like.

Source : Hornby Island Community Cookbook: More Forever Feasting

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