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Stuffed Zucchini
Stuffed Zucchini
(Zucchine Ripiene)
 
 
Ingredients:
 
4 medium zucchini, trimmed, cut into 1 and 1/2-inch lengths
1 cup canned whole, peeled tomatoes in juice, crushed
1/3 cup milk
1 slice white sandwich bread
Kosher salt
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1/2 tsp crushed red chile flakes
1 clove garlic, minced
4 oz prosciutto, minced
1 oz pancetta, minced
1/3 cup freshly grated Parmigiano cheese
2 tbsp finely chopped parsley
1 egg, lightly beaten
2 tbsp unsalted butter
2 tbsp thinly sliced basil
 
Directions:
 
Heat oven to 400F.

In a bowl, pour the milk over the bread and soak for about 10 minutes.

Squeeze the bread to drain the milk.

Discard the milk.

Return bread to bowl.

Using a melon baller, hollow out the zucchini pieces, leaving 1/4-inch walls, in order to form cups.

Season insides with salt and pepper.

Stir together tomatoes, 2 tbsp olive oil, chile flakes, garlic, and salt and pepper in a bowl.

Set sauce aside.

Mix bread with prosciutto, pancetta, Parmigiano cheese, parsley, egg, and salt and pepper.

Stuff mixture evenly among zucchini cups.

Heat remaining olive oil and butter in a 12-inch skillet over medium-high heat.

Working in batches, add zucchini cups.

Cook, turning once, until browned on both sides, about 2-4 minutes.

Transfer zucchini cups, stuffing side up, to a 9 x 9-inch baking dish.

Pour sauce over and around zucchini cups.

Bake until zucchini is tender, about 30 minutes.

Sprinkle with basil. Serves 6.
 
That's it!
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