Ricotta-stuffed Zucchini Flowers Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: 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: Minced fresh basil, -=OR=-
1 tsp: -Dried basil,
2 tbsp: Minced parsley,
1 tsp: Butter, melted
20 medium: 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.
Source from luhu.jp
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.
Source from luhu.jp