Ingredients
4 zucchini round
robiola
160 grams of 100 grams of cooked ham in a single slice
4 eggs 2 tablespoons Parmesan cheese
Parmesan cheese 20 g butter
salt, pepper and marjoram
Wash zucchini, cut the cups and empty, taking care not to break them. Cook zucchini shells and steam for 10 minutes and allow to cool. Cut the ham into small cubes
minutes, spread the insides of zucchini with robiola, then spread the diced ham on the bottom and sides, making them fit well with cheese.
the eggs and put one in each zucchini, salt, pepper and sprinkle with the Parmesan all completed with knobs of butter.
Put the zucchini and caps in an ovenproof dish and cook in oven at 200 degrees for 30 minutes, taking care to cover the surface with aluminum foil.
4 zucchini round
robiola
160 grams of 100 grams of cooked ham in a single slice
4 eggs 2 tablespoons Parmesan cheese
Parmesan cheese 20 g butter
salt, pepper and marjoram
Wash zucchini, cut the cups and empty, taking care not to break them. Cook zucchini shells and steam for 10 minutes and allow to cool. Cut the ham into small cubes
minutes, spread the insides of zucchini with robiola, then spread the diced ham on the bottom and sides, making them fit well with cheese.
the eggs and put one in each zucchini, salt, pepper and sprinkle with the Parmesan all completed with knobs of butter.
Put the zucchini and caps in an ovenproof dish and cook in oven at 200 degrees for 30 minutes, taking care to cover the surface with aluminum foil.