Search
by Ingredient

Ricotta-Stuffed Zucchini Flowers

StarStarStarHalf starEmpty star

Submitted by woodstock85

YIELD

10 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

1 453.6
POUND G RICOTTA CHEESE
1 1
ONION ONION
minced *
½ 118
CUP ML ALMONDS
or pine nuts, , *
½ 118
CUP ML ASIAGO CHEESE
italian, or parmesan cheese, grated *
½ 2.5
TEASPOON ML BLACK PEPPER
ground
1 5
TEASPOON ML SEASONED SALT
2 3E+1
TABLESPOONS ML BASIL
or 1 ts dried basil
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
minced
1 5
TEASPOON ML BUTTER
melted
20 2E+1
MEDIUM MEDIUM ZUCCHINI
flowers, or any squash flowers,freshly picked, and rinsed in cold water
1 1
X X NASTURTIUM FLOWERS
for garnish *

Directions

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℉ (180℃) in regular oven for about 15 minutes.

Be careful not to let filling ooze out of flowers.

Garnish with nasturtiums stuffed with extra filling.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 440g (15.5 oz)
Amount per Serving
Calories 145 43% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 316mg 13%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 18%
Sugars g
Protein 20g
Vitamin A 22% Vitamin C 113%
Calcium 16% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe