Zucchine Ripiene (stuffed Zucchini)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 zucchini
• 1 tablespoon unsalted butter
• 3 tablespoons onions, finely chopped
• 5 ounces ground beef
• 2 ounces prosciutto, chopped
• 2 large eggs, lightly beaten
• 1 1/2 ounces breadcrumbs
• 2 1/2 ounces parmesan cheese, freshly grated
• 1 ounce basil leaves, torn into small bits
• 1 1/2 cups tomato sauce
• extra virgin olive oil

Recipe

• 1 preheat the oven to 350°f
• 2 heat a large pan of water. when it reaches the boil, add the zucchini and cook for 5 minutes. drain and cool for a couple of minutes then slice them in half lengthwise.
• 3 carefully scoop out the pulp into a mixing bowl, making sure not to break the shell of the zucchini.
• 4 melt the butter in a frying pan and fry the onion until just softened. add the beef and cook gently for one minute. add the prosciutto and continue cooking until the meat is thoroughly browned.
• 5 drain all the cooking fat from the pan and add the meat and onion mixture to the zucchini pulp.
• 6 stir in the eggs, breadcrumbs, parmesan and basil. season with salt and pepper. mix well.
• 7 spoon the mixture into the zucchini halves.
• 8 pour the tomato sauce into a large baking dish that has been lightly greased with olive oil.
• 9 carefully place the zucchini into the dish and bake for 15-20 minutes, or until the filling is browned but not overdone.
• 10 serve hot, warm or at room temperature with a bit of tomato sauce from the dish.