1 pound ricotta cheese
1 onion, minced
1/2 cup toasted almonds or pine nuts, finely chopped
1/2 cup grated Italian asiago cheese or parmesan cheese
1/2 teaspoon ground pepper
1 teaspoon seasoned salt
2 tablespoons minced fresh basil or 1 teaspoon dried basil
2 tablespoons minced parsley
1 teaspoon butter, melted
20 medium zucchini or any squash flowers, 20 or more, freshly picked and rinsed in cold water
nasturtiums for garnish
Servings: 10
1. Mix together all ingredients except butter and flowers. With filling at room temperature, use a pastry tube to carefully stuff flowers; do not overfill.
2. 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.
Servings: 10
1 onion, minced
1/2 cup toasted almonds or pine nuts, finely chopped
1/2 cup grated Italian asiago cheese or parmesan cheese
1/2 teaspoon ground pepper
1 teaspoon seasoned salt
2 tablespoons minced fresh basil or 1 teaspoon dried basil
2 tablespoons minced parsley
1 teaspoon butter, melted
20 medium zucchini or any squash flowers, 20 or more, freshly picked and rinsed in cold water
nasturtiums for garnish
Servings: 10
1. Mix together all ingredients except butter and flowers. With filling at room temperature, use a pastry tube to carefully stuff flowers; do not overfill.
2. 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.
Servings: 10
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