Stuffed Zucchini Provencal

Name: Stuffed Zucchini Provencal
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 zucchini halves, 8 serving(s)
Ingredients: 4 medium zucchini, ends trimmed; 3 tablespoons olive oil; 1 medium onion, chopped; 1 large garlic clove, chopped; 1/2 cup chopped prosciutto or 1/2 cup ham; 1 tomatoes (peeled, seeded and chopped); 3 tablespoons parsley, chopped; 3 tablespoons olives, chopped; 1/2 teaspoon basil; 1/2 teaspoon oregano; 1/2 teaspoon salt; 1/2 teaspoon pepper

Submitted by Tona C.

"You can never have too many zucchini recipes when there's a bumper crop in everybody's garden! From the kitchen of Tona Thornburg Court, Bridgeton MO."

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Ready In:: 1hr
Ingredients:: 12
Yields:: 8 zucchini halves
Serves:: 8

ingredients

4 medium zucchini, ends trimmed
3 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, chopped
¹⁄₂ cup chopped prosciutto or 1/2 cup ham
1 tomatoes (peeled, seeded and chopped)
3 tablespoons parsley, chopped
3 tablespoons olives, chopped
¹⁄₂ teaspoon basil
¹⁄₂ teaspoon oregano
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper

directions

Cook zucchini in boiling water 4 minutes; drain under cold water.
Cut lengthwise in half; scoop out pulp leaving 1/4" shell.
Arrange shells in buttered 7x11 baking dish.
Chop pulp; cook 2 minutes in olive oil with onion, garlic and ham. Stir in tomato, parsley, black olives, basil and oregano. Season to taste with salt and pepper.
Stuff mixture into zucchini shells; cover dish with aluminum foil.
Bake at 325 degrees 25-30 minutes, until hot.