Patsy's chicken marsala with baked mushrooms

Bring a medium pot of water to a boil, add the mushrooms, blanch for 2 minutes, drain, and reserve. 

Heat the olive oil in a large skillet over medium-high flame and sauté the chicken cutlets until browned on both sides, about 6 minutes total.  Remove the chicken, cover lightly with aluminum foil, and keep warm.  Reduce the heat to medium and sauté the onion for 2 to 3 minutes, or until soft. 

Add the blanched mushrooms and continue to cook and stir for 3 minutes, or until mushrooms have browned. 

Return the chicken to the skillet and add the wine, 1/3 cup of the beef broth, basil, butter, prosciutto (optional), and salt and pepper to taste.  Bring to a boil, reduce the heat to low, cover, and simmer for 8 to 10 minutes, adding more broth if necessary. 

Preheat the oven to 450 F.

Place the tomatoes in a small saucepan and bring to a simmer over medium heat.  Cook for 10 minutes, remove from the heat, and reserve. 

Heat ¼ cup of the olive oil in a large saucepan over medium flame.  Add the onion and garlic and sauté, stirring, for 3 minutes, or until lightly browned.  Add the diced zucchini and continue cooking until lightly browned.  Stir in the reserved tomatoes, the basil, parsley, 1 teaspoon salt, and ½ teaspoon pepper.  Remove from the heat and cool. 

In a large mixing bowl, combine the bread crumbs and cheese.  Add the cooled zucchini mixture and the beaten egg, stirring until all ingredients are thoroughly combined. 

Lightly coat a baking dish with oil.  Place the mushrooms cap side down in one layer in the dish.  Season with the remaining salt and pepper, and fill with the zucchini mixture.  Bake in the oven for 20 to 25 minutes, or until a light crust forms.  Serve hot.