Now let this be a lesson to the rest of you pumpkin flowers, if you don't grow into a lovely big pumpkin I will pick you, stuff you and eat you!
It is Recipe Redux time again and this month we are getting floral.
Anyone else want to teach there pumpkin (or zucchini) flowers a lesson? - Pick'em, stuff'em and enjoy
As many flowers that you like, stems in tact
1 -2 tablespoons ricotta per flower
1 teaspoon parmesan cheese per flower
A good handful of baby spinach, washed and finely chopped
1/4 cup grated pumpkin
1 egg (or 2 if making a lot), lightly whisked
1 tablespoon of olive oil per flower (I used the oil out of a jar of sundried tomatoes and it was sooo good)
Preheat and oven to 200 degrees and spray a baking dish with olive oil.
Wash your flowers inside and out with cold water and pat dry.
In a small mixing bowl whisk together ricotta, cheese, spinach, pumpkin and egg. Carefully open the flowers petals and using a small teaspoon, place a small amount of the mixture inside the flower, gently press and squeeze the outside of the flower to push the mixture down. Add enough mixture to fill the flower. Bring the petals back together at the top of the flower and give it a little twist to help hold it together. Repeat with each flower and place them in the baking dish.
Pour 1 tablespoon of olive oil over each flower and gently rub it all over the outside of the flower.
Place the baking dish in the pre-heated oven for about 20 mins or until the filling is slightly firm and the flowers begin to golden and the tips of the petals crisp.
Enjoy as a side dish or just a tasty snack
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