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Grated zucchini and chopped blanched spinach, mixed with onions sautéed with bacon, parsley Put the zucchini spinach mixture into the dish and pack it down. Sprinkle the remaining Parmesan I added shredded cheese and mix it up and added Parmesan on the top. Turkey Bacon, Spinach, And Cheese Zucchini-Wrapped Quiche.

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Ingredients requirements for Spinach, zucchini and cheese purses:

1. Need 20 for wonton wrappers
2. Prepare 1 for Small zucchini, grated
3. Make ready 1 cup - chopped spinach leaves
4. Get 1 pinch of ground black pepper
5. Give 1 pinch of salt
6. You need 1 tbsp of unsalted butter
7. You need 1/2 cup - ricotta cheese
8. Give 1/2 cup for skim milk
9. Prepare 1/2 cup heavy cream
10. Prepare 1 chicken bouillon cube
11. Prepare 1 - water for moistening wonton
12. Make ready 2 tbsp of olive oil

How to make Spinach and Cheese Strata. Begin by squeezing all of the water out of the spinach. This will take a few minutes — you won't believe how much water is in. Was looking for something creative and delicious to do as we have zucchini coming out of our ears from the garden.

Spinach, zucchini and cheese purses steps:

1. Melt butter in small skillet and sautee spinach and grated zucchini, until wilted
2. Season with salt and pepper to taste and set aside in a bowl.
3. Crumble cheese over sauteed vegetables and mix well
4. Moisten wonton wrapper edges and put a spoonful of mixture in center
5. Pull edges together as to form a purse, repeat for all wrappers
6. Heat a pan with the olive oil and cook the purses in a single layer until bottoms are golden brown
7. Mix milk, cream and bouillon, add to pan and cover it 10 minutes for the wrappers to steam
8. Cook uncovered until sauce thickens

Reviews for: Photos of Spinach and Cheese Pie. Combine zucchini, spinach, spring onion, rice and cheeses in a large bowl and toss to coat. Whisk together the eggs, milk and pepper and stir into the rice mixture. Cheese spinach & zucchini rice slice. Love that there is no pre cooking required -just throw everything in together.

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