Baked Zucchini Flowers with a Creamy Ricotta Filling Recipe by The

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Ingredients

500g fresh ricotta (Sheep’s milk or Cow’s milk is fine. We used whole milk ricotta in our class, but at home I’d probably use part skim)
1 cup parmigiano reggiano
Nutritional Info Per Serving: 230 Calories, 16.3g Fat, 414.5mg Sodium, 4.9g Carbs, 1g Fiber, 0.3g Sugars, 16.4g Protein
Ingredients
12 zucchini flowers
500g fresh ricotta (Sheep's milk or Cow's milk is fine. We used whole milk ricotta in our class, but at home I'd probably use part skim)
Fresh grated nutmeg (enough to sprinkle over the cheese)
1 cup parmigiano reggiano
Salt, pepper to taste
1 bunch of basil
2 Tbsp EVOO (for the sauce)
Chopped cherry tomatoes