Zucchini Blossoms with Ricotta and Sun-Dried Tomato Filling

Name: Zucchini Blossoms with Ricotta and Sun-Dried Tomato Filling
Yield: 6 zuchhini b.
Ingredients: 5 oz (150 g) lean ground pork; 1/4 cup (60 mL) Canadian Ricotta cheese; 5 slices of sun-dried tomatoes; 1 clove garlic chopped; 1 tbsp (15 mL) chopped fresh coriander; 3 tbsp (45 mL) whipping 35 % cream; 1 egg; 3 tbsp (45 mL) sherry; Salt and pepper to taste; 6 zucchini blossoms; 2 tbsp (25 mL) butter; 1 pkg (10 oz/284 g) frozen spinach chopped; 2 cups (500 mL) chicken broth

This is the Zucchini Blossoms with Ricotta and Sun-Dried Tomato Filling recipe.

Prep: 15 min - 20 min
Cooking: 10 min - 15 min

Yields 6 zuchhini b.

zucchini blossoms with ricotta and sun dried tomato filling

Ingredients

5 oz (150 g) lean ground pork
1/4 cup (60 mL) Canadian Ricotta cheese
5 slices of sun-dried tomatoes
1 clove garlic chopped
1 tbsp (15 mL) chopped fresh coriander
3 tbsp (45 mL) whipping 35 % cream
1 egg
3 tbsp (45 mL) sherry
Salt and pepper to taste
6 zucchini blossoms
2 tbsp (25 mL) butter
1 pkg (10 oz/284 g) frozen spinach chopped
2 cups (500 mL) chicken broth

READY FOR REWARDS?

Preparation

Mix together ground pork and Canadian Ricotta cheese. Add two dried tomato slices, garlic, coriander, cream, egg and sherry. Season with salt and pepper.

Clean zucchini blossoms, open and, using a pastry bag, fill with meat mixture. Close petals.

Heat butter and cook chopped spinach for 1 minute. Add remaining tomato slices, cut into julienne strips. Place stuffed flowers in an ovenproof dish, add chicken broth and cook, covered, in a moderate oven, at 350 °F (180 °C), for 8 to 10 minutes.

Place zucchini blossoms in a serving dish and top with spinach mixture.