Stuffed Zucchini
Delicious zucchini boats filled with ham and cheese. Yum!
| 3 Md | Zucchini |
| 3 Tbsp. | Mayonnaise |
| 4 Tbsp | Parmesan Cheese, divided | ½ Cup | Mushrooms, cubed | 4 Slices | Prosciutto, diced | 1 Lg | Egg Yolk | ½ tsp | Oregano | 1 tsp. | Kosher Salt | ½ tsp | Pepper | 1 Tbsp | Olive Oil |
Preheat oven to 350° In a large pot of boiling water, add zucchini and boil for 5 minutes. REmove from heat and let cool slightly. Cut zucchini into halves lengthwise. Scoop out seed area and put in microwave safe bowl. Microwave pulp for 4 minutes until soft. Mix together pulp, mayonnaise, 2 Tbsp Parmesan cheese, mushrooms, prosciutto, egg yolk, oregano, salt and pepper. Put zucchini halves into a baking dish and fill with pulp mixture. Sprinkle on olive oil and remaining 2 Tbsp Parmesan Cheese. Bake for 30 minutes and then broil until tops are golden brown. Carbs: ~3 per serving. Serves 6.
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