Zucchini Ripiene Al Prosciutto
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Zucchini Ripiene Al Prosciutto


 

Ingredients:
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

Method:
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.



 

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