Stuffing squash blossoms is a hands-on favorite of guests at Tuscan Women Cook.
Coleen and Rhonda demonstrated this recipe on KTLA 5 Weekend Morning News on August 25, 2018. Watch the video here.
6-8 small zucchini flowers
5 ounces fresh ricotta cheese
finely chopped fresh parsley
freshly grated nutmeg
salt and pepper
butter at room temperature
Parmesan cheese, freshly grated
Mix ricotta, egg, parsley, nutmeg, salt and pepper together.
Using a pastry bag, pipe mixture into zucchini flowers.
Brush a pan with butter and add stuffed zucchini flowers to pan.
Lightly brush the zucchini flowers with butter.
Sprinkle with Parmesan cheese and pine nuts.
Cook in 350 degree F. oven until cheese begins to brown for about 15-20 minutes.
Remove from oven, tilt pan and allow excess butter to drain off.
Reheat for a few minutes just before serving.