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Cheese stuffed zucchini blossoms w/fresh tomatoes

Cheese stuffed zucchini blossoms w/fresh tomatoes
Main Ingredient: Meats Cheese and eggs Tomatoes Zucchini

Course: Sauces and dressings Various Main Dishes

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Cheese stuffed zucchini blossoms w/fresh tomatoes ingredients

  • 16 To 18 zucchini blossoms
  • FILLING
  • 2483527⁄624973141 c grated Jack cheese
  • 1 c Ricotta cheese
  • 1 Jalapeno, seeded and chopped
  • 2483527⁄624973141 c Chopped prosciutto or ham
  • 1 t Ground cumin
  • 1 t Chopped fresh oregano
  • 2 T Chopped parsley
  • 1 med Tomato, peeled and seeded
  • -- diced and drained
  • Salt and pepper to taste
  • Olive oil (abt. 2 tb.)
  • Tomato sauce
  • 2 T olive oil
  • 1 Onion, chopped
  • 4 large Tomatoes, seeded and chopped
  • 1 c Dry white wine
  • 1 T Tomato paste

Cooking Cheese stuffed zucchini blossoms w/fresh tomatoes

1. Preheat oven to 325°F.
2. Mixi filling ingredients, adding tomato last.
3. Add salt and pepper to taste.
4. Stuff squash blossoms carefully with about 1 tb. of filling each; don"t overfill.
5. Drizzle olive oil over blossoms.
6. Place in a well-oiled shallow casserole.
7. Cover dish with foil and bake 15 minutes.
8. Uncover and bake 15 minutes longer.
9. While squash blossoms are baking, prepare sauce.
10. Spoon sauce over squash blossoms and serve immediately or serve at room temperature.
11. To make the tomato sauce, heat olive oil in a skillet.
12. Add onion and saute until softened.
13. Add tomatoes, wine and tomato paste.
14. Let mixture cook uncovered until reduced and slightly thickened, about 5 to 8 minutes, stirring occasionally.
15. Add salt and pepper to taste.
16. Yield: serves 4 to 6 as a main dish.
17. Recipe developed by renee shepherd and fran raboff.


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