Goat Cheese Stuffed Roasted Squash Blossoms

Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

Heat 1 tablespoon of olive oil in a pan over a moderate heat setting; introduce minced garlic and cook for 1 minute. Introduce the chard into the pan, stirring occasionally, until it becomes tender and soft, approximately 10 minutes. Incorporate dried basil leaves, salt, and pepper into the mixture, stirring until the basil is fully incorporated. Remove from heat and allow it to cool down completely, this process may take around 15 minutes.

Using two clean towels, gently press the cooled chard mixture between them to remove any excess moisture.

Combine crumbled goat cheese with the cooled chard mixture in a bowl, stirring until everything is fully incorporated. Stuff zucchini blossoms with the goat cheese mixture, leaving a small portion empty; secure the ends by pinching them shut. Arrange the filled blossoms in a roasting pan, drizzling 2 tablespoons of olive oil over them. Sprinkle salt and pepper to taste.

Roast the stuffed zucchini blossoms in the preheated oven until they are hot and tender, approximately 10 minutes.