Zucchini Flowers With Ricotta Cheese

• 12 zucchini flowers
• 1 cup ricotta cheese
• 6 3/8 tablespoons Parmesan cheese
• basil leaves chopped
• 4 tablespoons breadcrumbs
• 2 tablespoons olive oil
• 1 lemon zest
• salt
• ground black pepper

1. Open the zucchini flowers, and gently remove the pistil.
2. Use a paper towel to scrape off any hairs on outside of flower.
3. Mix the ricotta cheese, Parmesan cheese, 1 tablespoon of olive oil, 2 tablespoons of breadcrumbs, and lemon zest in a salad bowl.
4. Add salt and pepper.
5. Preheat oven to 300 degrees Fahrenheit.
6. Grease a baking dish.
7. With a small spoon gently put the stuffing in the flower.
8. (You can use the opening made to remove the pistil).
9. Twist the tip of the flower to close.
10. Place the flowers in the dish, drizzle with little bit of olive oil.
11. Sprinkle with 2 tablespoons of bread crumbs and 2 tablespoons of Parmesan cheese.
12. Bake for 25 minutes.
13. Serve with a mixed green salad with pine nuts.

zucchini, ricotta cheese, parmesan cheese, basil, breadcrumbs, olive oil, lemon zest, salt, ground black pepper

Taken from www.yummly.com/recipe/Zucchini-Flowers-with-Ricotta-Cheese-782218 (may not work)