Cheese stuffed zucchini blossoms w/fresh tomato sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | To 18 zucchini blossoms | |
| ½ | cup | Grated Jack cheese |
| 1 | cup | Ricotta cheese |
| 1 | Jalapeno, seeded and chopped | |
| ½ | cup | Chopped prosciutto or ham |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Chopped fresh oregano |
| 2 | tablespoons | Chopped parsley |
| 1 | medium | Tomato, peeled, seeded diced and drained |
| Salt and pepper to taste | ||
| Olive oil (abt. 2 tb.) | ||
| 2 | tablespoons | Olive oil |
| 1 | Onion, chopped | |
| 4 | larges | Tomatoes, seeded and chopped |
| 1 | cup | Dry white wine |
| 1 | tablespoon | Tomato paste |
Directions
FILLING
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; don't 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"Shepherd's Garden Seeds" catalog. Pg. 37. Posted by Cathy Harned.
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