Stuffed Zucchini

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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