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How To make Ricotta Stuffed Zucchini Flowers

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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=-
1 ts -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 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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