Stuffed Zucchini Recipe

Zucchine Ripiene al Prosciutto

Maria, my wife, has really learnt the secret to making this sort of recipe even though her family is originally from the Veneto region, near Venice, where this sort of dish is less common.

I suppose ten years of living in Piedmont does help!

Whatever the reason I love eating this stuffed zucchine recipe and the other similar ones she makes.

I hope you enjoy the recipe too...

Ingredients

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 it cool. Remove ends and cut each zucchini in half, scoop out the center of the 12 zucchini halves you now have.

2) Preheat the 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 to taste.

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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