Stuffed Zucchini - Zucchini Ripieni

Ingredients

• 3 1/2 lbs zucchini (12 small or 6 large)
• 1/2 cup cooked ham, diced
• 1/4 cup fresh basil, chopped
• 2 tablespoons parsley, chopped
• 2 tablespoons dry breadcrumbs (approx)
• 2/3 cup parmesan cheese, grated
• 2 eggs
• nutmeg
• salt and pepper
• 5 tablespoons butter
• 1 tablespoon flour
• 1 cup milk

Directions

1. 1

   Cut ends off zucchini and trim to same length, wash and drain.

2. 2

   Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool).

3. 3

   Slice in half lengthwise and scoop pulp into a colander to drain a little.

4. 4

   Leave about 1/4 inch thick walls in the zucchini, make them like a boat.

5. 5

   In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.

6. 6

   Add nutmeg, salt and pepper to taste, stir well (I only use about 1/4 teaspoon of nutmeg, but use to your taste, or leave out).

7. 7

   In a saucepan melt 1/4 C of the butter, stir in the flour, gradually stir in milk and stir over low heat until it has thickened and is bubbly.

8. 8

   Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.

9. 9

   Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.

10. 10

    Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.

11. 11

    For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.