Prosciutto Zucchini Boats :: Recipe

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Prosciutto Zucchini Boats

2 cups Water

1 Tbsp. Salt

4 Large Zucchini

1 Tbsp. Olive Oil

1/3 cup Minced Shallots

1 10" Heat Pressed Flour Tortilla (10420) , chopped into 3/4 cup of crumbs

1/4 cup Finely chopped Sun Dried Tomatoes

1 1/4 cups Grated Manchego Cheese

3/4 cup Chopped Serrano Ham

2 Tbsp. Minced Fresh Oregano

1/4 tsp. Cayenne Pepper Pepper

1/4 tsp. Salt

1	Pre-heat oven to 350 F. Place water and salt in a pot and bring to a boil. Slice zucchini in half lengthwise. Blanch zucchini for 4 minutes. Transfer to ice water to cease cooking. Remove from water.
2	Remove the most of the flesh of the zucchini to form a boat, leaving the skin intact. Finely chop the zucchini flesh and set aside.
3	In a large skillet, heat the olive oil and sauté the shallots until softened. Add chopped zucchini and cook for 8 minutes. Remove from heat and mix in the remaining ingredients. Fill the zucchini boats with filling and bake for 45 minutes.