Zucchini stuffed with zucchini

Yield: 6 servings

Measure Ingredient
6 mediums Zucchini, about 6 ozs each
3 tablespoons Olive oil
½ cup Onion; chopped
1 cup Prosciutto or ham, about 3 ozs.; finely chopped
½ cup Soft bread crumbs
1 tablespoon Parsley; chopped fresh
½ cup Parmesan cheese; grated
1 Egg
½ teaspoon Salt
¼ teaspoon Nutmeg; grated

Recipe by: 365 Easy Italian Recipes - ISBN 0-06-016310-0 Preparation Time: 0:50

1. Preheat oven to 350 F. Trim ends from zucchini, but leave whole.

Cook zucchini in a large saucepan of boiling salted water 3 mins; drain and rinse under cold running water. Cut zucchini in half lengthwise. Scoop out centers to form a trench down the middle of each half. Chop zucchini centers and place in a medium bowl.

2. In a medium frying pan, heat 2 Tbs olive oil over medium heat. Add onion and cook 2 to 3 mins, or until softened. Stir in prosciutto or ham, chopped zucchini, bread crumbs, and parsley. Cook, stirring once or twice, 2 mins. Remove from heat and stir in ¼ cup Parmesan cheese, egg, salt, and nutmeg.

3. Stuff zucchini with bread crumb mixture. Place zucchini in a flameproof baking dish just large enough to hold them. Drizzle remaining 1 Tbs olive oil over zucchini and sprinkle with remaining ¼ cup Parmesan cheese.

4. Bake 20 mins, or until heated through. Transfer to the broiler and broil 3 inches from heat until golden brown on top, 1 to 2 mins.

SERVES 6 to 12.

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