|Zucchini/Yellow summer squash||4 Medium|
|Mushrooms||1⁄2 Pound, chopped|
|Finely diced cooked ham/Prosciutto||3⁄4 Cup (12 tbs)|
|Fresh bread crumbs||3⁄4 Cup (12 tbs)|
|Chopped parsley||2 Tablespoon|
|Grated swiss cheese||1⁄2 Cup (8 tbs)|
Trim ends of zucchini and cut in half length wise.
Scoop out and reserve pulp, leaving walls 1/8 inch thick.
Sprinkle cavities with 1/2 tea spoon of the salt and turn upside down on a rack to drain.
Chop reserved pulp and cook in butter over medium heat.
Add mushrooms and cook 2 to 3 minutes.
Remove from heat and add ham, bread crumbs, parsley, pepper and remaining salt.
Toss mixture lightly until thoroughly combined.
Wipe salt and moisture from zucchini shells and fill with stuffing.
Sprinkle with grated cheese.
Place in an oiled baking dish and bake in a preheated 350Â° oven about 25 minutes or until cheese is melted and golden.
8 appetizer or 4 main course servings.
Summertime squashes lend themselves particularly well to stuffing.
Use your favorite meat loaf mixture or bind diced cooked lamb or chicken in a curry sauce and mound it in the shells.
Inspect the refrigerator for leftovers and see what you can create.