Ricotta-Stuffed Zucchini Flowers
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Ingredients
| 1 lb. | 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 tsp. | ground pepper | | 1 tsp. | seasoning salt | | 2 tbsp. | fresh basil, minced or | | 1 tsp. | dried basil | | 1 tsp. | butter, melted | | 2 tbsp. | parsley, minced | | 20 | md. zucchini flowers or | | any squash flowers, freshly picked and rinsed in cold water (or more) | | Nasturtiums for garnish |
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Instructions
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.
Author's Comments
This recipe was created by Vicki Sebastiani, famous for her garden, her cooking, and her family vineyard and winery.
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