07/02/2022
Stuffed Zucchini Wrapped in Prosciutto
When my husband came home one afternoon carrying a little basket of homegrown zucchini and tomatoes from my dad-in-law's garden, I knew I had to put as much care into the recipe choice as he does into his abundant backyard veggie patch. Each year I am amazed at how everything grows to a lush fruitfulness under his hand. It reminds me to take the time and have the patience to nurture something to its full potential.
Serves:
4
Prep Time: 15 minutes
Cooking Time: 45 minutes
Ingredients
- 2 large zucchini (approx 500g each)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1 red capsicum, finely chopped
- 2 ripe tomatoes, finely chopped
- 1 teaspoon fennel seeds
- sea salt and pepper, to taste
- 2 tablespoons toasted pine nuts
- 12 slices prosciutto
- parsley leaves, for garnish
Method
- Cut the zucchini in half lengthwise. Use a melon baller or small spoon to hollow out the flesh of the zucchini, keeping the shell intact. Chop the flesh.
- Heat oil in a pot and sauté onion, garlic, capsicum, zucchini flesh, tomatoes and fennel seeds. Cook for 5 minutes until softened and season to taste.
- Spoon filling back into zucchini shells. Sprinkle with pine nuts and wrap slices of prosciutto around the zucchini, enclosing the filling.
- Place on an oven tray, drizzle with olive oil and sprinkle with pepper. Bake at 200°C for 40 minutes until zucchini has softened.
- Serve drizzled with olive oil and garnish with parsley.
- VARIATION Eggplant can be used instead of zucchini but roast the eggplant halves for 30 minutes before scooping out the flesh to use in the recipe.
Tips
- TIPS These can be made with small zucchini and served as an entrée or side dish. They are delicious served with tzatziki on the side.
- STYLING Wrap the prosciutto around the zucchini on a slight diagonal before roasting. Garnish with small parsley leaves just prior to serving.
- DRINK MATCH Arneis or farmhouse ale.
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