Ricotta Stuffed Zucchini Flowers
- 1 lb. Ricotta Cheese
- 1/2 cup grated Parmesan Cheese
- 1 Onion (minced)
- 1/2 tsp black pepper
- 1/2 cup almonds or pine nuts (finely chopped)
- 1 tsp. Salt
- 2 Tbsp minced fresh Basil
- 2 Tbsp minced fresh Parsley
- 1 tsp Butter (melted)
- 25-30 (freshly picked) Zucchini Flowers
Carefully rinse the flowers in cold water. Set aside. Mix all ingredients Except the melted butter
Stuff filling into flowers ( a pastry tube works best)
Do not over stuff.
Drizzle stuffed flowers with the melted butter.
Bake at 350F for 15 minutes.
Do not over cook.
Arrange stuffed flowers on a serving platter, garnished with Nasturtiums stuffed with leftover filling.
Try these as an appetizer at your next party or gathering.
They are delicious!
What would you like to read about next? Here are some suggestions:Growing nasturtium flowers - Growing squash - The edible flowers listReturn to the home pageDid you try this dish? What do you think?