1 kg (2 1/4 lb) zucchini, trimmed
1 handful fresh breadcrumbs
240 ml (8 fl oz) 1 cup milk
150 g (5 oz) ham, finely chopped
4 tbsp grated parmesan cheese
2 egg yolks
2 tbsp finely chopped fresh tarragon
2 tbsp extra-virgin olive oil
salt and pepper
1 handful fresh breadcrumbs
240 ml (8 fl oz) 1 cup milk
150 g (5 oz) ham, finely chopped
4 tbsp grated parmesan cheese
2 egg yolks
2 tbsp finely chopped fresh tarragon
2 tbsp extra-virgin olive oil
salt and pepper
method
1. Preheat the oven to 170°C (350°F) gas mark 3.
2. Halve each zucchini lengthwise and scoop out the flesh, to obtain oval cups.
3. Soak the breadcrumbs in the milk for about 10 minutes then squeeze dry.
4. Add the ham to the breadcrumbs with the Parmesan cheese and the egg yolks.
5. Add salt and pepper to taste and the tarragon.
6. Mix to blend well and fill the zucchini cavities with the mixture.
7. Pour the oil into a baking dish and arrange the zucchini in the dish.
8. Cook for about 1 hour, adding a little water from time to time.
9. Arrange the zucchini on a platter and serve. They are also excellent cold.
2. Halve each zucchini lengthwise and scoop out the flesh, to obtain oval cups.
3. Soak the breadcrumbs in the milk for about 10 minutes then squeeze dry.
4. Add the ham to the breadcrumbs with the Parmesan cheese and the egg yolks.
5. Add salt and pepper to taste and the tarragon.
6. Mix to blend well and fill the zucchini cavities with the mixture.
7. Pour the oil into a baking dish and arrange the zucchini in the dish.
8. Cook for about 1 hour, adding a little water from time to time.
9. Arrange the zucchini on a platter and serve. They are also excellent cold.
serving amount
serves 6
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