Stuffed Zucchini - Zucchini Ripieni
Ready In: 50 mins
Serves: 6-8
Yields: 12 Halves
Ingredients
- 3 1⁄2 lbs zucchini (12 small or 6 large)
- 1⁄2 cup cooked ham, diced
- 1⁄4 cup fresh basil, chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons dry breadcrumbs (approx)
- 2⁄3 cup parmesan cheese, grated
- 2 eggs
- nutmeg
- salt and pepper
- 5 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
Directions
- Cut ends off zucchini and trim to same length, wash and drain.
- Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool).
- Slice in half lengthwise and scoop pulp into a colander to drain a little.
- Leave about 1/4 inch thick walls in the zucchini, make them like a boat.
- In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.
- Add nutmeg, salt and pepper to taste, stir well (I only use about 1/4 teaspoon of nutmeg, but use to your taste, or leave out).
- In a saucepan melt 1/4 C of the butter, stir in the flour, gradually stir in milk and stir over low heat until it has thickened and is bubbly.
- Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.
- Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.
- Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.
- For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.
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