Ricotta-Stuffed Zucchini Flowers
Yield
10 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound | ricotta cheese |
|
| 1 | Onion |
minced |
* |
| ½ | cup |
almonds
or pine nuts, , |
*
|
| ½ | cup |
asiago cheese
italian, or parmesan cheese, grated |
*
|
| ½ | teaspoon |
black pepper
ground |
|
| 1 | teaspoon | seasoned salt |
|
| 2 | tablespoons |
basil
or 1 ts dried basil |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | teaspoon |
butter
melted |
|
| 20 | medium |
zucchini
flowers, or any squash flowers,freshly picked, and rinsed in cold water |
|
| 1 | x |
nasturtium flowers
for garnish |
* |
Trans-fat Free, Good source of fiber
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.
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