Recipe for Ricotta-Stuffed Zucchini Flowers

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Yield:

10 Servings

Ingredients:

Amount	Ingredient
1 lb	Ricotta cheese
1 x	Onion, minced
1/2 cup	Toasted almonds or pine nuts (finely chopped)
1/2 cup	Grated Italian Asiago cheese OR- Parmesan cheese
1/2 tsp	Ground pepper
1 tsp	Seasoning salt
2 tbl	Minced fresh basil, -=OR=-
1 tsp	-Dried basil
2 tbl	Minced parsley
1 tsp	Butter, melted
20 med	Zucchini flowers, or more OR- any squash flowers, Freshly picked and rinsed in cold water

Instructions:

Instructions: 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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