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Low Residue diets limit fibrous vegetables like squash, but only a modest amount goes into each serving, so it is likely Low Residue. If you prefer to always avoid squash, please tap it and change its rating to Red.

Plain ricotta cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.

Plain fresh mozzarella has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid fresh mozzarella, please tap it and change its rating to Red.

Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.




In a mixing bowl, combine the ricotta, diced fior di latte mozzarella, chopped basil, parsley, and 1/4 tsp fine sea salt. Stir until evenly mixed and the filling holds together.
Transfer the filling to a pastry bag or a zip-top bag with one corner snipped off. Gently open each squash blossom and pipe about 1 heaping tablespoon of filling inside, stopping about 1/2 inch from the tip. Twist the petal tips together lightly to seal.
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