YIELDS

2 Servings

PREP TIME

10 mins

COOK TIME

30 mins

TOTAL TIME

40 mins

Stuffed Zucchini Ham boats

Ingredients

4 tbsp fresh breadcrumbs

70 g grated pecorino or parmigiano

1-2 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

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.

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.