Ricotta Stuffed Zucchini

Name: Ricotta Stuffed Zucchini
Ingredients: 4-5 medium zucchini (about 2 lbs); 2-3 tablespoons olive oil, plus more for brushing and drizzling; 1/3 cup breadcrumbs (I use panko here); 3 tablespoons grated Parmesan or Grana Padano; 1 tablespoon butter, plus more for baking if desired; 1 large shallot, chopped fine; 2 cloves garlic, minced; 8 ounces full fat ricotta; 1 egg, lightly beaten; 2 tablespoons prosciutto, small dice; 2 tablespoons Italian parsley, finely chopped; 1 pinch nutmeg; 1 pinch cayenne; kosher salt and freshly ground black pepper