Title: Ricotta-Stuffed Zucchini Flowers
Categories: Appetizer Flowers Vegetarian
Yield: 10 Servings
| 1 | lb | Ricotta cheese |
| 1 | | Onion; minced |
| 1/2 | c | Toasted almonds or pine nuts (finely chopped) |
| 1/2 | c | Grated Italian Asiago cheese OR- Parmesan cheese |
| 1/2 | ts | Ground pepper |
| 1 | ts | Seasoning salt |
| 2 | tb | Minced fresh basil; -=OR=- |
| 1 | ts | -Dried basil |
| 2 | tb | Minced parsley |
| 1 | ts | Butter; melted |
| 20 | md | Zucchini flowers, or more OR- any squash flowers, Freshly pi |
| | | Nasturtiums for garnish |
Mix together all ingredients except butter and flowers. With filling at
room temperature, use a pastry tube to carefully stuff flowers; do not
overfill. Drizzle melted butter over flowers and cook in microwave on
medium power for 3 minutes, or at 350 F in regular oven for about 15
minutes. Be careful not to let filling ooze out of flowers. Garnish with
nasturtiums stuffed with extra filling.