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Zucchini Blossom Stuffing Recipe

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This recipe for Zucchini Blossom Stuffing is from The Community Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pick open zucchini blossoms in the morning. The blossoms must be stuffed soon after picking or they close up. Cut out the center stamen.

2 lb of ground Italian sausage
2 bunches of swiss chard. Cleaned and cut
Garlic to taste
Grated parmesan cheese to taste
Egg (beat) for consistency.
Directions:
Directions:
Brown sausage over medium head. Boil Swiss chard. Blend sausage and swiss chard with garlic in the cuissinart. Add parmesan approximately ½ c.

The stuff will last for several days.

Blossoms can be stuffed daily. They freeze nicely too.
Personal Notes:
Personal Notes:
Libarle family recipe.

 

 

 

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