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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.

 

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