Ricotta Stuffed Zucchini Flower

Ricotta Stuffed Zucchini Flowers

Serves 4 to 5

16 Zucchini flowers
450gm Ricotta cheese
1 Onion, finely chopped
½ cup Pine nuts, finely chopped
½ cup Parmesan cheese, grated
½ tsp Ground pepper and Salt
2 tbl Fresh Basil, finely chopped
1 tsp Butter

Mix, cheeses, onion, pine nuts, salt, pepper and basil. Open and stuff the flowers with mixture. Twist end of flowers to close. Melt butter and drizzle over flowers. Cook at 350 F in oven for 15 minute or until golden brown. Serve immediately.