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Zucchini Boats Rolled in Cured Ham
Each hollowed zucchini gets its own flesh back, diced and mixed with tomato and fresh herbs, before being topped with mozzarella and rolled up in a slice of cured ham. The Super Dicer and SuperSonic Chopper Compact get the filling ready in minutes, and the Premiaglass casserole keeps the rolls snug while they bake.
- Total time
- 64 min
- Prep
- 20 min
- Cook
- 40 min
- Rest
- 4 min
+ Tupperware Super Dicer, Tupperware SuperSonic Chopper, Tupperware Tupperware cookware
Ingredients
Method
Heat the oven to 210 °C (410 °F). Wash and dry the zucchini, trim the ends, halve them lengthways and halve again crossways, to give 8 pieces.
Scoop out the flesh with a spoon and set it aside. Lay the hollowed shells cut side down on a rimmed tray so they can drain.
Peel and seed the tomatoes, then cut them into thick slices. Dice them finely with the zucchini flesh using the Tupperware Super Dicer.
Chop the parsley, coriander, oregano, shallot and garlic in the Tupperware SuperSonic Chopper Compact.
Fill each shell with the diced vegetable mixture and the chopped herbs.
Cut the mozzarella into 8 slices, lay one on each piece of zucchini, then roll each one up in a slice of cured ham.
Arrange the zucchini in the Tupperware Premiaglass casserole 2.1 l, overlapping them if needed. Drizzle with olive oil and sprinkle with Parmesan grated in the Universal Grater.
Bake for about 40 minutes. Serve with a salad or rice.
