Zucchini Ripen With Prosciutto Recipe
Would you like to try a delicious Zucchini Ripieni recipe? This is the most comforting Side Dish recipe I have come across. If there is one Italian dish that is unanimously regarded as the best in flavor, it is this Zucchini Ripieni. I am sure you and I will approve that this Zucchini Ripieni is really delicious.
Ingredients
1/2 oz. dried mushrooms
12 medium sized courgettes, trimmed and cleaned
2 oz. fresh white breadcrumbs, soaked in 4 tablespoons milk
2 eggs, lightly beaten
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh oregano or 1 teaspoon dried oregano
6 oz. Parmesan cheese, finely grated
2 oz. prosciutto, chopped
2 fl. oz. olive oil
Directions
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.
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.
