Stuffed Zucchini Recipe

Zucchine Ripiene al Prosciutto

So easy to make and absolutely wonderful. Really the sort of recipe that will impress the friends.



Ingredients

Before getting onto the list of ingredients for this Zucchini recipe I would suggest you do yourself a favour and buy authentic ingredients. It make such a difference.

6 medium zucchinis

3 eggs

5 to 6 tablespoons dried breadcrumbs

3 tablespoons freshly grated Parmesan cheese

1 tablespoon of melted butter

6 ounces of Prosciutto, cut into strips

Salt and pepper

2 tablespoons olive oil

Instructions

1) Steam the whole zucchini for approximately 8 minutes, or until tender. Let cool. Remove ends and cut zucchini in half. Using a melon baller, scoop out center of the 12 zucchini boats. Reserve zucchini for another purpose.

2) Preheat oven to 350 degrees F.

3) In a small bowl, beat the eggs. Stir in the breadcrumbs, cheese, butter, and ham. Mix well. Transfer mixture to a small skillet and cook until no liquid remains.

4) Season with salt and pepper.

5) Fill zucchini boats with mixture. Pour the olive oil, plus 2 tablespoons water into a large baking dish.

Bake for 20 minutes

For some of the most wonderful recipes from Piedmond, the culinary capital of Italy, be sure to read the beautiful book Autumn in Piemonte: Food and Travels in Italy's Northwest, it is a must. The author is both poet and cook, brilliantly evoking atmosphere and sharing Piedmont’s great recipes and food.

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