Ricotta-Stuffed Zucchini Flowers
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...
Ingredients
- 1lbricotta cheese
- 1onion; minced
- 1/2c toasted almonds or pine nuts
- 1ts seasoning salt
- 2tb minced fresh basil; -=or=-
- 1ts -dried basil
- 2tb minced parsley
- 1ts butter; melted
Directions
- 1
1 lb Ricotta cheese 1 Onion
- 2
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 t
- 3
OR=- 1 ts -Dried basil 2 tb Minced parsley 1 ts Butter
- 4
melted 20 md Zucchini flowers, or more -OR- any squash flowers, -Freshly picked and -rinsed in cold water Nasturtiums for garnish Mix togeth
- 5
With filling at room temperature, use a pastry tube to carefully stuff flowers
- 6
do not overfill
- 7
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
- 8
Be careful not to let filling ooze out of flowers