Ricotta-stuffed Zucchini Flowers
| 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 | t | Ground pepper |
| 1 | t | Seasoning salt, Seasoning salt =OR=- |
| 1 | t | Dried basil |
| 2 | T | Minced parsley |
| 1 | t | Butter, melted |
| 20 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 78
Total Fat: 8.9g
Cholesterol: 30mg
Sodium: 317.9mg
Potassium: 105.2mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: <1g
Protein: 11.9g