Yields2 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
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Stuffed Zucchini Ham boats

Ingredients

 4 tbsp fresh breadcrumbs
 70 g grated pecorino or parmigiano
 12 tbsp chopped parsley
 zest of 1 lemon, grated
 200 g ricotta
 200 g ham, cut into small slices or cubes
 4 zucchinis
 3 tbsp olive oil, plus extra for drizzling
 salt flakes & ground black pepper

Method

1

Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Mix together ricotta, parmesan (or pecorino), ham, parsley, lemon zest in a large mixing bowl. Season with salt and pepper and set aside.

2

Cut the zucchini in half lengthways. Using a spoon, scoop out some of the flesh, then fill the zucchini shells with the stuffing. Place on the prepared tray, top with breadcrumbs, drizzle with a little olive oil and bake for 30-35 mins or until golden brown. Serve with lemon wedges and freshly grated parmesan cheese on top.

Ingredients

 4 tbsp fresh breadcrumbs
 70 g grated pecorino or parmigiano
 12 tbsp chopped parsley
 zest of 1 lemon, grated
 200 g ricotta
 200 g ham, cut into small slices or cubes
 4 zucchinis
 3 tbsp olive oil, plus extra for drizzling
 salt flakes & ground black pepper

Directions

1

Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Mix together ricotta, parmesan (or pecorino), ham, parsley, lemon zest in a large mixing bowl. Season with salt and pepper and set aside.

2

Cut the zucchini in half lengthways. Using a spoon, scoop out some of the flesh, then fill the zucchini shells with the stuffing. Place on the prepared tray, top with breadcrumbs, drizzle with a little olive oil and bake for 30-35 mins or until golden brown. Serve with lemon wedges and freshly grated parmesan cheese on top.

Stuffed Zucchini Ham boats