Cheese Stuffed Zucchini Blossoms with Fresh Tomato Sauce
Makes 4 to 6 main dish servings
Ingredients:
16 to 18 zucchini blossoms
Filling:
1/2 cup grated jack cheese
1 cup ricotta cheese
1 jalapeño, seeded and chopped
1/2 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
2 tablespoons olive oil
Tomato Sauce:
2 tablespoons olive oil
1 onion, chopped
4 large tomatoes, seeded and chopped
1 cup dry white wine
1 tablespoon tomato paste
salt and pepper to taste
Preparation:
Preheat oven to 325 degrees F.
Mix filling ingredients, adding tomato last. Add salt and pepper to taste. Stuff zucchini blossoms carefully with about 1 tablespoon of filling each; do not 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.
To make the tomato sauce, heat olive oil in a skillet. Add onion and sauté 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.
Spoon the sauce over squash blossoms and serve immediately or serve at room temperature.
Ingredients:
16 to 18 zucchini blossoms
Filling:
1/2 cup grated jack cheese
1 cup ricotta cheese
1 jalapeño, seeded and chopped
1/2 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
2 tablespoons olive oil
Tomato Sauce:
2 tablespoons olive oil
1 onion, chopped
4 large tomatoes, seeded and chopped
1 cup dry white wine
1 tablespoon tomato paste
salt and pepper to taste
Preparation:
Preheat oven to 325 degrees F.
Mix filling ingredients, adding tomato last. Add salt and pepper to taste. Stuff zucchini blossoms carefully with about 1 tablespoon of filling each; do not 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.
To make the tomato sauce, heat olive oil in a skillet. Add onion and sauté 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.
Spoon the sauce over squash blossoms and serve immediately or serve at room temperature.
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