Recipe number 12032 is

Cheese Stuffed Zucchini Blossoms W/Fresh Toma

The ingredients are:
16 To 18 zucchini blossoms MMMMMFILLING 1/2 cup Grated Jack cheese 1 cup Ricotta cheese 1 Jalapeno, seeded and chopped 1/2 cup Chopped prosciutto or ham 1 tsp Ground cumin 1 tsp Chopped fresh oregano 2 tbsp Chopped parsley 1 medium Tomato, peeled, seeded - diced and drained Salt and pepper to taste Olive oil (abt. 2 tb.) MMMMMTOMATO SAUCE 2 tbsp Olive oil 1 Onion, chopped 4 large Tomatoes, seeded and chopped 1 cup Dry white wine 1 tbsp Tomato paste

The recipe yield is:
4 Servings

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.

Cheese; Main Dish; Meats; Sauces

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