Ricotta-Stuffed Zucchini Flowers
| Yield: | 10 Servings |
| Categories: | Flowers, Appetizers, Vegetarian |
| 1 | lb | Ricotta cheese |
| 1 | Onion; minced | |
| 1/2 | c | Toasted almonds or pine nuts (finely chopped) |
| 1/2 | c | Grated Italian Asiago cheese OR- Parmesan cheese |
| 1/2 | ts | Ground pepper |
| 1 | ts | Seasoning salt |
| 2 | tb | Minced fresh basil; -=OR=- |
| 1 | ts | -Dried basil |
| 2 | tb | Minced parsley |
| 1 | ts | Butter; melted |
| 20 | md | Zucchini flowers, or more OR- any squash flowers, Freshly picked and rinsed in cold water |
| Nasturtiums for garnish |
Advertisement