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.