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Here are the ingridients that are needed to prepare a remarkably good Cheese Stuffed Zucchini in Tomato Broth:
- Get 2 of small zucchini or squash.
- Get 1 Block of White Cheese (Mozzarella, Queso Fresco, Parmesan).
- Get 4 of Eggs, Separated.
- Take 1 (15 oz) of Can Tomato Sauce.
- Provide 1/2 of Onion.
- Take 4 Cloves of Garlic.
- Take 1 Box of Chicken Broth.
- Use of Optional Chicken Boullion.
- Use of Oil for frying.
- Use 1 cup of flour.
Ready with the ingridients? Below are the steps on serving Cheese Stuffed Zucchini in Tomato Broth:
- Wash and slice zucchinis into 1cm slices.
- Slice cheese to same size as zucchini and layer into sandwiches.
- Cover all sides of sandwiches in flour seasoned with salt and pepper then set aside.
- In a bowl, beat egg whites until they are thick and fluffy like whipped cream, then stir in the egg yolks.
- Heat 1-2 inches of oil in a pan. Dip zucchini sandwiches in egg and fry until brown.
- Set fried zucchini on paper towels while you make the sauce.
- In a blender add the onion, garlic, and tomato sauce (or fresh tomatoes) and puree until smooth. You can also add in a jalapeno if you want the sauce to be spicy.
- Pour tomato puree into a large pot with a little bit of oil and saute for 10 minutes.
- Add chicken broth and bouillon to pot with tomato puree. Bring to a boil.
- Add in zucchini sandwiches, taste broth, add salt and pepper if needed, and simmer for 20 minutes on low.
- Serve with rice or beans or just by themselves.
However, the two together make a stunning, colorful and festive presentation! Use Campari tomatoes, which are a variety (not a brand) of tomatoes. They're larger than a cherry tomato and smaller than most other round varieties. Zucchini blossomssquash flowersare either male, which have stems, or female, which are attached to baby squash. Brush blossoms with half the olive oil, and season lightly with salt.
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