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New York City Chefs Daily Recipe for 6/04/2001 : Recipe for Zucchini Stuffed with Zucchini
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Zucchini Stuffed with Zucchini recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 6/04/2001 : Recipe for Zucchini Stuffed with Zucchini
"Zucchini Stuffed with Zucchini"

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"As we graze it grows"

6 medium zucchini, about 6 ounces each
3 tablespoons olive oil
1/2 cup chopped onion
1 cup finely chopped prosciutto or ham, about 3 ounces
1/2 cup soft bread crumbs
1 tablespoon chopped fresh parsley
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon grated nutmeg

Preheat oven to 350 degrees. Trim ends from zucchini, but leave whole.  Cook zucchini in a large saucepan of boiling salted water 3 minutes, drain and rinse under cold running water. Cut zucchini in half lengthwise.  Scoop out the centers to form a trench down the middle of each zucchini half.  Chop zucchini centers and place in a medium bowl.  In a medium frying pan;  heat 2 tablespoons olive oil over medium heat.  Add onion and cook 2 to 3 minutes, or until softened.  Stir in prosciutto or ham, chopped zucchini, bread crumbs, and parsley. Cook, stirring once or twice, 2 minutes.  Remove from heat and stir in 1/4 cup Parmesan cheese, egg, salt, and nutmeg. Stuff zucchini with bread crumb mixture. Place zucchini in a flameproof baking dish just large enough to hold them.  Drizzle remaining 1 tablespoon olive oil over zucchini and sprinkle with remaining 1/4 cup Parmesan cheese.  Bake 2 minutes, or until heated through.  Transfer to the broiler and broil 3 inches from heat until golden brown on top 1 to 2 minutes. Serves 6 to 12.
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