Stuffed zucchini are a wonderful main dish in the summer months, and these, which have a ham filling, will also work for an elegant meal. I usually use the round zucchini, but also the regular ones, easier to find year-round, can be used. For vegetarians: you can eliminate the ham and substitute it with either more parmesan or by adding some sharper cheese, like emmenthaler (swiss cheese), or gruyere. For frugal carnivores: you can use leftover ground beef instead of the ham. Delicious both served hot and cold.
Stuffed zucchini are a wonderful main dish in the summer months, and these, which have a ham filling, will also work for an elegant meal. Delicious both hot and cold.
- round zucchini (or regular) - 6
- finely grated parmesan cheese - 7 oz
- 1 or 2 thick slices of baked ham (Prosciutto Cotto) - 8 oz
- 1 slice mortadella (opt) - 2 oz
- plain bread crumbs - 2 -3 tbs
- medium onion - 1
- eggs - 2
- chopped basil + chopped italian parsley - 1 small bunch each
- thyme (opt) - 1 sprig
- nutmeg,salt,black pepper - to taste
- olive oil - 3 or 4 tbs
- butter - 1 oz
Salt some water in a large pot and bring it to a boil. Cut the zucchini in half and add them to the boiling water. Let them cook for 5-7 minutes from the time the water resumes boiling. Remove the halves from the water and set them upside down on a kitchen towel so they drain as they cool. Preheat your oven to 380 F (190 C). and scoop out the pulp. (drain the pulp if watery)
In a large pan saute' the onion,the parsley and basil for 10 minutes. Add the pulp and sauté the mixture in the oil until it's lightly browned, add the bread crumbs at last. Remove the mixture and let it cool down. In a big bowl mix cheese,eggs, ham and the vegetable mixture. Mix well and season to taste with salt, pepper,nutmeg and thyme.
Fill the zucchini with the stuffing, pressing it down firmly. Arrange the zucchini in a buttered pan, add a tiny bit of butter on each top if you like, and bake them for 25 minutes, or till golden brown. Serve warm or cold (room temperature is preferable). Serve them alone or with some rice and a salad, or with potatoes (roasted or puree') or just a slice of Bauernbrot.
The wine? I'd go with a Sauvignon.
Yield: 6 servings stuffed zucchini.