Cheese Stuffed Zucchini Blossoms W/fresh Tomato Sauce

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Cheese Stuffed Zucchini Blossoms W/fresh Tomato Sauce Ingredients

16 To 18 zucchini blossoms	diced and drained
FILLING	Salt and pepper to taste
1/2 c Grated Jack cheese	Olive oil (abt. 2 tb.)
1 c Ricotta cheese	TOMATO SAUCE
1 Jalapeno, seeded and chopped	2 tb Olive oil
1/2 c Chopped prosciutto or ham	1 Onion, chopped
1 ts Ground cumin	4 lg Tomatoes, seeded and chopped
1 ts Chopped fresh oregano	1 c Dry white wine
2 tb Chopped parsley	1 tb Tomato paste
1 md Tomato, peeled, seeded

Instructions for Cheese Stuffed Zucchini Blossoms W/fresh Tomato Sauce

Preheat oven to 325 F. Mix filling ingredients, adding tomato last. Add salt and pepper to taste. Stuff squash blossoms carefully with about 1 tb. of filling each; dont overfill. Drizzle olive oil over blossoms. Place in a well-oiled shallow casserole. Cover dish with foil and bake 15 minutes. Uncover and bake 15 minutes longer. While squash blossoms are baking, prepare sauce. Spoon sauce over squash blossoms and serve immediately or serve at room temperature. To make the tomato sauce, heat olive oil in a skillet. Add onion and saute until softened. Add tomatoes, wine and tomato paste. Let mixture cook uncovered until reduced and slightly thickened, about 5 to 8 minutes, stirring occasionally. Add salt and pepper to taste. Yield: Serves 4 to 6 as a main dish. Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherds Garden Seeds" catalog. Pg. 37. Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Main Ingredient: PorkCuisine: Uncategorized

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