Courgettes farcies au jambon et au Parmigiano

Ingrédients

• 6 zucchini
• 3 potatoes medium size
• 100 g (3.5 oz) of ham cut into small cubes
• 100 g (3.5 oz) of grated Parmigiano cheese
• 3 thin slices of emmental cheese
• 1 egg
• salt
• extra virgin olive oil

Préparation

1. 1

   wash and cut the ends of the zucchini. Then boil them in slightly salty water for ¾ minutes.

2. 2

   Remove the zucchini from the water and cut them in half lengthwise then scoop out some zucchini flesh with a spoon or melon baller to get boats shapes

3. 3

   put aside the zucchini boats and proceed to the preparation of the filling. In a bowl, crush the potatoes previously boiled

4. 4

   Add the egg, grated Parmigiano cheese and finally the ham cut into small cubes

5. 5

   Mix all ingredients and fill the zucchini boats.

6. 6

   Place stuffed zucchini with ham and Parmigiano in a baking dish with a little of extra virgin olive oil then cut few thin strips of emmental cheese and place them on the zucchini

7. 7

   Bake at 180° (350F) for about 15 minutes or until they are golden and crunchy.