Stuffed Squash Flowers

Stuffed Squash Flowers

8 Squash flowers
2 medium potatoes
1 cup fresh ricotta cheese
1 egg
3 tablespoons grated romano cheese
2 tablespoons shredded mozzarella cheese
1 clove garlic
2 teaspoons each of parsley – marjoram – salt & pepper
Olive oil

Clean the flowers. Preheat the oven to 400*. Boil, drain and peel the potatoes.  Mash together with the ricotta cheese. Add to this the egg, parmesan, mozzarella, and seasonings. Mix thoroughly and stuff the flowers. Fry the flowers in boiling oil, then drain them. May be served with Marinara sauce on the side. serves 4