Zucchine Ripiene Stuffed Zucchini
Ingredients
- 1⁄3 cup milk
- 1 slice white sandwich bread
- 4 medium zucchini, trimmed, cut into 1 1/2″ lengths
- Kosher salt and freshly ground black pepper, to taste
- 1 cup canned whole, peeled tomatoes in juice, crushed
- 1⁄4 cup olive oil
- 1⁄2 tsp. crushed red chile flakes
- 1 clove garlic, minced
- 4 oz. prosciutto, minced
- 1 oz. pancetta, minced
- 1⁄3 cup freshly grated Parmesan
- 2 tbsp. finely chopped parsley
- 1 egg, lightly beaten
- 2 tbsp. unsalted butter
- 2 tbsp. thinly sliced basil
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