Recipe Details

Summary

Name: Zucchini Ripiene Al Prosciutto

Category: Italian

6 medium zucchini

3 eggs

5 to 6 tablespoons dry breadcrumbs

3 tablespoons freshly grated Parmesan

1 tablespoon butter, melted

6 ounces Prosciutto, cut into strips

Salt and pepper

2 tablespoons olive oil

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.

Preheat oven to 350 degrees F.

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. Season with salt and pepper.

Fill zucchini boats with mixture. Pour the olive oil, plus 2 tablespoons

water into a large baking dish. Bake for 20 minutes.