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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