Stuffed zucchini

- wash the zucchini well.
- trim the upper end.
- cut the zucchini in half.
- Cook the zucchini in plenty of salted water for about 8 minutes (the rind should be consistent).
- Remove from the boil and place the zucchini halves upside down, to drain the liquid, on a flat surface.
- peel and finely chop the onion.
- chop the cooked ham
- soak the bread crumbs in the milk.
- When the zucchini are cold, with a spoon, remove the inner part, taking care not to damage the skin.
- Squeeze the pulp from the zucchini with your hands, trying to keep as little water as possible.
- In a frying pan, heat the butter together with the oil.
- sauté the onion.
- add the pulp of the zucchini.
- add the cooked ham.
- Remove the zucchini pulp mixture from cooking.
- squeeze the bread crumbs and add to the preparation.
- add the eggs and grated cheese.
- mix very well.
- Put the zucchini peel halves in a baking dish and fill them with the previous preparation.
- sprinkle the zucchini with breadcrumbs, sprinkle the surface with a few drops of oil or bits of butter.
- take the stuffed zucchini to a medium oven and cook until the surface is golden brown, about 15 minutes