Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Ricotta-stuffed zucchini flowers   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 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.