Here is the recipe for the zucchini ripieni my whole family loves. Also a great idea for a dish to bring to pot lucks! You will be invited again!

What is needed for 6 people:

6 medium zucchinis

7-8 ounces of ground veal, beef, or turkey

3,5 ounces of prosciutto cotto, baked ham, chopped

1 small yellow onion, chopped

1/2 clove of garlic, chopped

1 tbsp of chopped Italian parsley

bread crumbs

1 or 2 eggs depending on size

2/3 of a cup of tomato sauce

grated Parmesan cheese

extra virgin olive oil, best if first cold pressed

What to do:

Half the zucchinis along their longitude and extract the pulp with a tea-spoon, making sure not to break the shells and leaving 1/8 of an inch thickness.

Quickly parboil the emptied shell in salted boiling water, then drain them.

In a pan, brown the chopped parsley, onion and garlic with the raw,  grated zucchinis’ filling. 

Add the chopped meat and ham and cook for about 10 minutes.

Pour in a bowl and add some bread crumbs, the beaten egg/s and salt.

Knead all together to reach a soft mixture. If too dense, add a bit of milk.

Fill the zucchinis with the mixture and lay them on a baking tray greased with olive oil.

Spread the tomato sauce and sprinkle some Parmesan cheese over the zucchinis.

Put in a pre-heated oven for about 50-60 minutes, depending on the zucchinis’ size, at 350 degrees.

To know when to take the zucchinis out of the oven, insert a tooth pick into the mixture, if it comes out clean your meal is ready. Let it cool a bit and enjoy! Your kids will ask for more!

For added zest, substitute diced Tuscan or spicy salami (even more pizzazz!) to the baked ham. DELIZIOSO! Needless to say, this meal would be a winner on any table to celebrate the

Fourth of July! Have a joyous and safe one!