Zucchini Ripiene Al Prosciutto
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.
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