Today I want to suggest you a very delicate filling for my new recipe Stuffed Zucchini with Ham and Parmigiano, a filling that I’m sure your children would like a lot: potatoes, ham and cheese. But not any type of cheese; Parmigiano Reggiano will be my choice for this recipe.
There are many types of fillings that match very well with zucchini and that are common in Italian traditional cuisine: you can find fillings made of minced meat, fish, vegetables, cheeses…depending on the regional habits. In Sicily, for example, are popular zucchini stuffed with tuna and raisins.
Stuffed Zucchini with Ham and Parmigiano can be served either as a starter or as a main dish along with mashed potatoes or vegetables.
Stuffed Zucchini with Ham and Parmigiano Recipe
- 6 zucchini
- 2/3 potatoes medium size
- 100 g (3,5 oz) of ham cut into small cubes
- 100 g (3,5 oz) of grated Parmigiano cheese
- 3 thin slices of emmental cheese
- 1 egg
- a bit of salt
- Extra Virgin Olive Oil
Making Stuffed Zucchini with Ham and Parmigiano is very easy: first of all wash and cut the ends of the zucchini. Then boil them in slightly salty water for 3/4 minutes. Remove the zucchini from the water and cut them in half lengthwise then scoop out some zucchini flesh with a spoon or melon baller to get boats shapes (1/2).
Now put aside the zucchini boats and proceed to the preparation of the filling. In a bowl, crush the potatoes previously boiled (3).
Add the egg (4), grated Parmigiano cheese (5) and finally the ham cut into small cubes (6).
Mix all ingredients and fill the zucchini boats (7). Place stuffed zucchini with ham and Parmigiano in a baking dish with a little of extra virgin olive oil then cut few thin strips of emmental cheese and place them on the zucchini (8-9).
Bake at 180° (350F) for about 15 minutes (10-11) or until they are golden and crunchy. Stuffed zucchini with ham and Parmigiano are ideal as a starter or as main dish. You can enjoy them hot or cold, according to taste and season (12).