Don't be fooled by the size, this dish packs a lot of flavor. It's size makes it perfect for a cocktail party or as an appetizer for a dinner party.
- step-by-step directions
- 72 wonton wrappers
- 1/2 onion (chopped)
- 4 cloves garlic (minced)
- 1 tablespoon olive oil
- 2 cups zucchini (finely chopped)
- 2 cups yellow squash (finely chopped)
- 1 cup button mushrooms (finely chopped)
- 1 cup ricotta cheese (part-skim)
- 1 cup mozzarella cheese (shredded)
- 1/2 cup parmesan cheese (grated)
- 2 cups marinara sauce plus 1/2 cup
- salt and pepper to taste
- 1/4 teaspoon red pepper flakes
- 3 tablespoon basil (chopped)
- Preheat the oven to 375º.
- Sauté garlic and onions in the olive oil. Add zucchini, yellow squash, mushrooms, red pepper flakes, salt, pepper and two tablespoons of basil. Sauté until the vegetables are tender, roughly 5 minutes. Add sauce and stir to combine.
- Trim corners of won ton wrappers so that they fit conformably in the mini muffin tin.
- Spray a mini muffin tin with non fat cooking spray. Layer won ton wrapper, cheeses, sauce/vegetable mixture.
- From bottom to top, each "cupcake" should be layered as follows: wonton wrapper/ricotta/mozzarella/parmesan/sauce and vegetable mixture/wonton wrapper/ricotta/mozzarella/parmesan/sauce and vegetable mixture/wonton wrapper/sauce and vegetable mixture/mozzarella/parmesan/dollop of extra sauce
- Bake for 10-15 minutes until golden brown and bubbly, let cool a bit, garnish with remaining basil and serve.
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