Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 To 18 zucchini blossoms

--------------------------FILLING-------------------------------
1/2 c Grated Jack cheese
1 c Ricotta cheese
1 Jalapeno, seeded and chopped
1/2 c Chopped prosciutto or ham
1 ts Ground cumin
1 ts Chopped fresh oregano
2 tb Chopped parsley
1 md Tomato, peeled, seeded
-- diced and drained
Salt and pepper to taste
Olive oil (abt. 2 tb.)

------------------------TOMATO SAUCE-----------------------------
2 tb Olive oil
1 Onion, chopped
4 lg Tomatoes, seeded and chopped
1 c Dry white wine
1 tb 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
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.

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