Zucchini Ripieni con Prosciutto e Mozzarella (Stuffed Zucchini with Prosciutto)

Preheat your oven to 400°F (200°C). Slice the baby zucchini in half lengthwise and use a small spoon to gently scoop out the seeds, creating a boat shape.

In a small bowl, combine the finely minced garlic, chopped fresh oregano, and the pomodorina sauce. Spread this mixture evenly into the hollowed zucchini boats.

Finely dice the prosciutto and sprinkle it generously over the sauce, then top each boat with a thin layer of shredded mozzarella. The prosciutto will crisp up beautifully while the cheese turns bubbly and golden.

Arrange the zucchini on a parchment-lined baking sheet. Bake for 15-18 minutes until the zucchini is tender-crisp and the edges of the prosciutto are starting to caramelize.

Let them rest for 2 minutes before serving. Garnish with an extra pinch of fresh oregano if desired. The contrast between the jammy sauce, salty prosciutto, and creamy mozzarella makes this an addictive savory snack.