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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.

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More