Name: Ricotta-Stuffed Zucchini Flowers
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=- 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

It only stands to reason among those who are truly saved that they will spend the duration of their existence with the desire to grow in their knowledge of Jesus Christ. This is a clear indication that we not only love our Savior, but find Him so magnificent that we wish to continually explore new elements of His perfections. Expanding our relationship with Him through biblical awareness and personal experience is at the heart of knowing Christ, is at the heart of a genuine relationship with Him.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Grains	Vegetarian	Appetizers, Flowers, Vegetarian	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=- 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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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