Baked Zucchini Flowers with a Creamy Ricotta Filling

Directions

1. 1
   De-stem the flowers.
2. 2
   Mix the ricotta with parmesan, a dash of salt, and nutmeg.Put basil leaves in a blender with olive oil and a pinch of salt. Set aside (This will be used for plating). Meanwhile, put the ricotta mixture (about 2-3 Tbsp) inside each flower.Put zucchini flowers in the oven, preheated at 350 degrees Farenheit for 2-3 minutes until the flowers are slightly cooked and the cheese has melted.
3. 3
   Serve with basil sauce, chopped cherry tomatoes and a balsamic syrup. (3 stuffed flowers per serving).