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Name: Ricotta-Stuffed Zucchini Flowers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 2 tb fresh basil Minced; 1/2 c Italian Asiago cheese Grated; 1/2 ts Ground pepper; 1/2 c Toasted almonds or pine nuts; 2 tb Parsley minced; Nasturtiums for garnish; 1 ts Butter melted; 20 md Zucchini flowers or more; 1 Onion minced; 1 ts Seasoning salt; 1 ts Dried basil; 1 lb Ricotta cheese

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INGREDIENTS

2 tb fresh basil ; Minced
1/2 c Italian Asiago cheese ; Grated
1/2 ts Ground pepper
1/2 c Toasted almonds ; or pine nuts
2 tb Parsley ; minced
Nasturtiums ; for garnish
1 ts Butter ; melted
20 md Zucchini flowers ; or more
1 Onion ; minced
1 ts Seasoning salt
1 ts Dried basil
1 lb Ricotta cheese

Servings

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.

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Nutrition

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Serving Size: 1 Serving (458g)
Recipe Makes: 10

Calories: 174
Calories from Fat: 75 (43%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 1.3g
Cholesterol 14.9mg		5 %
Sodium 331.9mg		11 %
Potassium 1163.3mg		31 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 12.6g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 174

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