Follow these steps for perfect results
zucchini
firm
prosciutto ham
sliced
onion
chopped
tomatoes
chopped
garlic cloves
chopped
breadcrumbs
divided
olive oil
mozzarella cheese
shredded
salt
to taste
pepper
to taste
Preheat oven to 350F.
Wash zucchini skins and cut off the stem end.
Make a lengthwise slit in each zucchini.
Scrape out zucchini pulp and set aside.
Place zucchini shells in boiling water.
Season the water with salt.
Boil for 2 to 3 minutes.
Drain zucchini shells and set aside.
Chop ham, onion, tomatoes, and garlic.
Mix chopped ingredients with the reserved zucchini pulp in a frying pan.
Drizzle olive oil into the mixture.
Add some breadcrumbs to the mixture.
Lightly brown the mixture.
Add salt and pepper to taste.
Transfer zucchini shells to a baking dish.
Fill each zucchini shell with the prepared mixture.
Top with shredded cheese and remaining breadcrumbs.
Bake in the preheated oven for 10 to 12 minutes, or until the cheese is melted and bubbly.
Serve while hot.
Expert advice for the best results
Add a pinch of red pepper flakes for a spicy kick.
Use different types of cheese for a variety of flavors.
Everything you need to know before you start
15 minutes
Can be prepped ahead of time and baked just before serving.
Arrange stuffed zucchini on a platter and garnish with fresh parsley.
Serve as a side dish or a light main course.
Serve with a side salad.
Pairs well with Italian flavors.
Discover the story behind this recipe
Zucchini is a staple vegetable in Italian cuisine.
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