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Directions

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.