Stuffed Baby Zucchini (Courgette)

Total time: 40 minutes
   I used 2 small yellow squash for these, about 7" (18cm) long but only an inch (2.5cm) in diameter.  No need to be precise.  The ham helps hold the stuffing in place.

 Ingredients:

• 2 small yellow squash or zucchini (courgette)
• 4 tbs finely chopped tomato
• 2 tbs finely chopped red onion
• 2 tbs shredded Parmesan
• 4 tsp fresh basil, snipped
• 2 slices Prosciutto or other dry-cured ham
• 4 cherry tomatoes for garnish

 Instructions:

• Cut each squash in half the long way. 
• Using the tip of a small spoon, scrape out the seeds and a bit of flesh, leaving about 1/4" (.5cm) all around. 
• Divide and spread the onion, then tomato, basil and cheese into each of the halves.
• Cut the Prosciutto in half the long way. 
• Wrap each half slice diagonally around a squash half, tucking the ends under the squash. 
• Place on a baking sheet and bake, 400F (200C) for 25 minutes.
• To Serve:  Cut cherry tomatoes in half.  Remove Stuffed Zucchini, arrange on plates, garnish with tomatoes and serve.