Dinners at the long gone, but not forgotten Tavola Calda da Alfredo in Greenwich Village meant fresh pasta (well before it was common here) and their signature antipasto table. Their garlicky breadcrumb-stuffed zucchini, eggplant and tomatoes left a lasting impression. Later, as a student traveling in Italy, I fell for fried ricotta-stuffed zucchini blossoms. Eventually, these distant cousins collided in this recipe. <br /> <br />It makes a great centerpiece for an antipasti assortment, served hot or at room temperature. As a main course, it can be served on a puddle of fresh tomato sauce (for a vegetarian version, sub the prosciutto with chopped roasted or sautéed red peppers.) <br />

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