Ricotta-Stuffed Zucchini Flowers

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.