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

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