Recipe 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
Recipe 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.
Other italian recipes:
Zucchini ripiene al proscicutto recipe
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