Ricotta-stuffed zucchini flowers
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ricotta cheese |
| 1 | Onion; minced | |
| ½ | cup | Toasted almonds or pine nuts (finely chopped) |
| ½ | cup | Grated Italian Asiago cheese OR- Parmesan cheese |
| ½ | teaspoon | Ground pepper |
| 1 | teaspoon | Seasoning salt |
| 2 | tablespoons | Minced fresh basil; -=OR=- Dried basil |
| 2 | tablespoons | Minced parsley |
| 1 | teaspoon | Butter; melted |
| 20 | mediums | Zucchini flowers, or more OR- any squash flowers, Freshly picked and rinsed in cold water |
| Nasturtiums for garnish | ||
Directions
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.
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