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Ricotta-Stuffed Zucchini Flowers Recipe
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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 picked and -rinsed in cold water 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.
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