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Great recipe for Spinach, zucchini and cheese purses. Save this recipe and keep it for later. Melt butter in small skillet and sautee spinach and grated zucchini, until wilted. Season with salt and pepper to taste and set aside in a bowl.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook spinach, zucchini and cheese purses using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Spinach, zucchini and cheese purses:

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

Here is how you cook it. Brush cut side of zucchini with olive oil; sprinkle with salt and pepper. Place zucchini, cut side down, on a lined baking sheet. Scoop out pulp, keeping shells intact; reserve pulp.

Instructions to make Spinach, zucchini and cheese purses:

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

Place zucchini, cut side down, on a lined baking sheet. Scoop out pulp, keeping shells intact; reserve pulp. In a large skillet, melt butter over medium heat. Place in the skillet, oil side down. Top with the browned tortilla (browned side up).

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