Stuffed Zucchini Ham boats
Ingredients
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.
Ingredients
Directions
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.