FBD

Zucchini Ripiene Al Prosciutto

ItalianPorkEasy35 minBy Northstar

Ingredients

Servings
4
  • 6 medium zucchini
  • 3 eggs
  • 6 tbsp dry breadcrumbs
  • 3 tbsp freshly grated Parmesan
  • 1 tbsp butter, melted
  • 6 oz prosciutto, cut into strips
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil

Instructions

  1. 1

    Steam whole zucchini for about 8 minutes until tender. Let cool, then remove ends and cut in half lengthwise.

  2. 2

    Using a melon baller, scoop out the center of each zucchini half to create 12 boats. Reserve the scooped zucchini for another use.

  3. 3

    Preheat oven to 350°F. In a small bowl, beat the eggs. Stir in breadcrumbs, Parmesan, melted butter, and prosciutto strips. Mix well.

  4. 4

    Transfer filling to a small skillet and cook until no liquid remains. Season with salt and pepper.

  5. 5

    Fill each zucchini boat with the prosciutto mixture. Pour olive oil and 2 tablespoons water into a large baking dish.

  6. 6

    Place filled zucchini in the dish and bake for 20 minutes until heated through and lightly golden.