Stuffed Zucchini Provencal - cooking recipe

Ingredients

4 medium zucchini, ends trimmed
3 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, chopped
1/2 cup chopped prosciutto or 1/2 cup ham
1 tomatoes (peeled, seeded and chopped)
3 tablespoons parsley, chopped
3 tablespoons olives, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Cook zucchini in boiling water 4 minutes; drain under cold water.
Cut lengthwise in half; scoop out pulp leaving 1/4\" shell.
Arrange shells in buttered 7x11 baking dish.
Chop pulp; cook 2 minutes in olive oil with onion, garlic and ham. Stir in tomato, parsley, black olives, basil and oregano. Season to taste with salt and pepper.
Stuff mixture into zucchini shells; cover dish with aluminum foil.
Bake at 325 degrees 25-30 minutes, until hot.