Ricotta Stuffed Zucchini Flowers
Ingredients: 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!
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Growing nasturtium flowers - Growing squash - The edible flowers list Return to the home page Did you try this dish? What do you think?