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Ricotta-stuffed zucchini flowers

Yield: 10 Servings

Ingredients:

• 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

Instructions:

or more -OR- any squash flowers -Freshly picked and -rinsed in cold water Nasturtiums for garnish 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.

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