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Zucchini Ripen With Prosciutto

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  Dried mushrooms 1⁄2 Ounce
  Courgettes 12 Medium, trimmed and cleaned
  Fresh white breadcrumbs 2 Ounce, soaked in 4 tablespoon milk
  Eggs 2 , lightly beaten
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Chopped oregano 2 Teaspoon (Finely Chopped)
  Parmesan cheese 6 Ounce, finely grated
  Prosciutto 2 Ounce, chopped
  Olive oil 2 Fluid Ounce

Place the dried mushrooms in a medium sized mixing bowl, pour over enough water to cover and set aside to soak for 30 minutes.
Drain the mushrooms, chop them finely and set aside.
Bring a large saucepan of salted water to the boil over high heat.
Add the courgettes [zucchini] and boil for 7 to 8 minutes or until they are just tender when pierced with the point of a sharp knife.
Remove the pan from the heat and drain the courgettes [zucchini] in a colander.
With a sharp knife, slice the vegetables, lengthways, in half and, using a teaspoon, scoop out the flesh from each half, taking care not to break the skins.
Set aside.
With your hands, squeeze any excess moisture out of the breadcrumbs and place them in a medium sized mixing bowl.
Add the reserved courgette [zucchini] flesh, the eggs, salt, pepper, oregano, half the cheese, the prosciutto and the reserved mushrooms.
Using your hands or a wooden spoon, mix all the ingredients together until they are thoroughly combined.
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Using a pastry brush, coat a shallow ovenproof casserole, large enough to take all the vegetables in one layer, with a little of the oil.
Set the casserole aside.
Using a teaspoon, spoon a little of the stuffing into each courgette [zucchini] half and sprinkle the remaining cheese over the tops.
Place the courgettes [zucchini] in the casserole and sprinkle with the remaining oil.
Place the casserole in the centre of the oven and cook for 15 minutes or until the cheese has melted and the courgettes [zucchini] are golden on top.
Remove the casserole from the oven and transfer the courgettes [zucchini] to a warmed serving dish.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2046 Calories from Fat 1118

% Daily Value*

Total Fat 127 g195.5%

Saturated Fat 42.7 g213.7%

Trans Fat 0 g

Cholesterol 579.1 mg193%

Sodium 5490.1 mg228.8%

Total Carbohydrates 126 g41.9%

Dietary Fiber 31.7 g126.8%

Sugars 41.7 g

Protein 120 g240.6%

Vitamin A 121.4% Vitamin C 605.9%

Calcium 264.9% Iron 106.2%

*Based on a 2000 Calorie diet

Zucchini Ripen With Prosciutto Recipe