Stuffed Zucchini with Prosciutto
	6   zucchinis   50 g    mayonnaise   15 g    grated parmesan cheese   40 g    mushrooms   4 slices    lean prosciutto   1   egg yolk   1 tsp    salt   ½ tsp    freshly ground black pepper   ½ tsp    dried oregano or   1½ tsp    fresh oregano   45 ml    olive oil     1 Dice prosciutto. Finely chop oregano. 2 Preheat oven to 190°c. 3 Cut the zucchinis into halves lengthways. Scoop out the pulp and reserve. 4 Mix together the pulp from the zucchinis, mayonnaise, parmesan cheese, mushrooms, prosciutto, egg yolk, salt, pepper and oregano. 5 Place the zucchini halves in a greased baking dish and half-fill each zucchini with the mixture. Sprinkle with olive oil and bake for 30 mins.   Servings: 6    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Energy (kJ)           % Daily Value Total Fat 15.30g   24%   Carbohydrates 3.80g   1%   Dietary Fiber 2.50g   10%   Net Carbohydrates 1.30g       Protein 5.40g   11%      Recipe Type Low Carb, Side Dish   Copyright © 2006, The Gourmet Saint