Zucchini stuffed with zucchini
6 servings
Ingredients
| Quantity | 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 |
Directions
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.