Categories: Appetizers, Flowers, Vegetarian 
      Yield: 10 servings 
  
      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.