A recipe for Ricotta-Stuffed Zucchini Flowers. Follow the simple recipe instructions for Ricotta-Stuffed Zucchini Flowers shared by other home cooking experts.
Ingredients
1 lb. Ricotta cheese1 Onion; minced
1/2 c. Toasted almonds or pine nuts (finely chopped)
1/2 c. Grated Italian Asiago cheese -OR- Parmesan cheese
1/2 Tsp. Ground pepper
1 Tsp. Seasoning salt
2 Tbs. Minced fresh basil; -OR- 1 Tsp. Dried basil
2 Tbs. Minced parsley
1 Tsp. Butter; melted
20 med. Zucchini flowers, or more -OR- any squash flowers, Freshly picked and rinsed in cold water
Nasturtiums 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 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.
