Recipe - Cheese Stuffed Zucchini Blossoms Wfresh Tomato Sauce

16 To 18 zucchini blossoms

FILLING
One half cup Grated Jack cheese
1 cup Ricotta cheese
1 Jalapeno, seeded and chopped
One half cup Chopped prosciutto or ham
1 teaspoon Ground cumin
1 teaspoon Chopped fresh oregano
2 tablespoon Chopped parsley
1 md Tomato, peeled, seeded
minced and drained
Salt and pepper to taste
Olive oil (abt. 2 tb.)

TOMATO SAUCE
2 tablespoon Olive oil
1 Onion, chopped
4 lg Tomatoes, seeded and chopped
1 cup Dry white wine
1 tablespoon Tomato paste

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 welloiled 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip