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Ingredientes
- 16 x To 18 zucchini blossoms
- 1/2 c. Grated Jack cheese
- 1 c. Ricotta cheese
- 1 x Jalapeno, seeded and minced
- 1/2 c. Minced prosciutto or possibly ham
- 1 tsp Grnd cumin
- 1 tsp Minced fresh oregano
- 2 Tbsp. Minced parsley
- 1 med Tomato, peeled, seeded diced and liquid removed Salt and pepper to taste Extra virgin olive oil (abt. 2 tb.)
- 2 Tbsp. Extra virgin olive oil
- 1 x Onion, minced
- 4 lrg Tomatoes, seeded and minced
- 1 c. Dry white wine
- 1 Tbsp. Tomato paste
Direcciones
- Preheat oven to 325 F.
- Mix filling ingredients, adding tomato last. Add in salt and pepper to taste.
- Stuff squash blossoms carefully with about 1 tb. of filling each; do not overfill. Drizzle extra virgin olive oil over blossoms. Place in a well-oiled shallow casserole. Cover dish with foil and bake 15 min. Uncover and bake 15 min longer. While squash blossoms are baking, prepare sauce. Spoon sauce over squash blossoms and serve immediately or possibly serve at room temperature.
- To make the tomato sauce, heat extra virgin olive oil in a skillet. Add in onion and saute/fry till softened. Add in tomatoes, wine and tomato paste. Let mix cook uncovered till reduced and slightly thickened, about 5 to 8 min, stirring occasionally. Add in salt and pepper to taste.
- Yield: Serves 4 to 6 as a main dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 171 | 51% |
| Total Fat 19.2g | 24% |
| Saturated Fat 8.22g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 202mg | 8% |
| Potassium 749mg | 21% |
| Total Carbs 15.18g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.14g | 5% |
| Protein 16.6g | 27% |
