Ricotta-Stuffed Zucchini Flowers
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Ricotta-Stuffed Zucchini Flowers
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 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.
Continue to:
Related Recipes:
- Sauted Chicken Livers with Onions & Mushrooms
- Marinated Fresh Mushrooms
- Robb's Layered Salad with Spicy Peanut Dressing
- Shrimp Mousse Dip
- Pon Pon Shredded Chicken
- Soup Of Chick Peas
My Books
