This recipe is adapted from a recipe in the Lorenza de’ Medici cookbook called “The Villa Table.” My mother also stuffed a lot of zucchini, so this might be something quite European, but needless to say, it’s a delicious option for zucchini.
In this recipe I used dried breadcrumbs, but you could use fresh bread as well. However, the texture will turn out a bit more doughy than this one. I used prosciutto, but any kind of finely diced ham of high quality would work as well. These could also be turned vegetarian, but that wouldn’t be nearly as fun. See what you think!
3 large zucchini or 4 medium zucchini
5 ounces diced prosciutto
5 tablespoons dried breadcrumbs
6 tablespoons grated Parmesan
1 tablespoon soft butter
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
Black pepper, optional
Start a large pot of boiling water on the stove. Trim the ends of the zucchini you are using – I used about 6″ pieces of zucchini to stuff, but mine were very large zucchini ends.
When the water is boiling, add the zucchini and cook for approximately 7 minutes. Remove them and let them cool on paper towels.
When they’re cool enough to handle, use a knife and cut an oval out of the zucchini, not going close to the bottom side.
Then, using a melon baller or sharp edged spoon, scrape out a nice hole for the stuffing, leaving about 1/3″ of zucchini at the bottom and sides, and at least 1/2 ” on the ends.
Then turn the pieces over and plane the bottoms of the zucchini just so they sit flat and don’t roll. Then keep them upside down on paper towels to drain any excess water.
Pre-heat the oven to 350 degrees.
Meanwhile, whisk the eggs in a medium bowl, and add the remaining ingredients.
Give everything a good stir and let the mixture sit for about 10 minutes. Then season with fresh or dried thyme. I used fresh. Then add black pepper to taste.
Add a generous amount of oil in the bottom of a baking dish. Place the zucchini in the dish and fill them with the filling.
Then add a little more Parmesan, if desired.
Bake for approximately 45 minutes; the filling should be golden brown.
Let cool slightly, then serve hot or warm. I served mine with a simply roasted chicken.