Recipe - Ricotta-Stuffed Zucchini Flowers

1 pound Ricotta cheese
1 Onion; minced
One half cup Toasted almonds or pine nuts
(finely chopped)
One half cup Grated Italian Asiago cheese
OR Parmesan cheese
One half teaspoon Ground pepper
1 teaspoon Seasoning salt
2 tablespoon Minced fresh basil; =OR=
1 teaspoon Dried basil
2 tablespoon Minced parsley
1 teaspoon 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.

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