What started out to be ricotta stuffed zucchini blossoms drizzled with truffle oil quickly changed nationalities when I discovered I had no ricotta or cottage cheese. Oops.
Tex-Mex Zucchini Blossoms
1 cup cooked rice
1/2 medium zucchini, diced
1 clove garlic
Cooking spray
12 zucchini blossoms, stemmed, pistils removed
4 sprigs parsley, minced
4 oz reduced fat Mexican blend shredded cheese
2 Tbsp salsa
Preheat the oven to 160 F.
Saute the zucchini and garlic in a saute pan coated with cooking spray.
Combine the rice, zucchini, parsley, cheese and salsa in a bowl; mixing gently.
Fill the zucchini blossoms with the rice mixture. Place on a baking sheet coated with cooking spray. Bake for about 15 minutes.
Pairs well with a California Chardonnay
1 cup cooked rice
1/2 medium zucchini, diced
1 clove garlic
Cooking spray
12 zucchini blossoms, stemmed, pistils removed
4 sprigs parsley, minced
4 oz reduced fat Mexican blend shredded cheese
2 Tbsp salsa
Preheat the oven to 160 F.
Saute the zucchini and garlic in a saute pan coated with cooking spray.
Combine the rice, zucchini, parsley, cheese and salsa in a bowl; mixing gently.
Fill the zucchini blossoms with the rice mixture. Place on a baking sheet coated with cooking spray. Bake for about 15 minutes.
Pairs well with a California Chardonnay
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