Tuesday, August 5, 2008

Stuffed Zucchini with Ham and Mushrooms

as well as zucchini, summer squash, and parsley from our CSA

  • 4 medium sized zucchini (at least 1/2 pound each) OR 3 large zucchini (3/4 pound each) OR 1 jumbo zucchini (2 pounds)
  • 4 Tbsp butter, divided
  • 1 medium onion, chopped (about 1 cup)
  • 10 ounces of fresh mushrooms, sliced
  • 1/2 cup finely chopped ham
  • 2 teaspoons finely chopped parsley
  • 1/2 teaspoon Worcestershire sauce
  • Salt, pepper, and cayenne to taste
  • 1/3 cup bread crumbs
  • 1/3 cup grated Gruyere or Parmesan cheese

  1. Preheat oven to 350°F. Wash and scrub the zucchini; slice each in half lengthwise and scoop out the seeds and pulp.
  2. Steam the zucchini halves until almost tender either using the traditional steaming method or by microwaving in a covered dish (cut side down) with 2 tablespoons of water for 3 minutes.
  3. Meanwhile, sauté chopped onions and sliced mushrooms 3 tablespoons of melted butter until soft. Stir in the ham, parsley, and Worcestershire sauce. Season to taste with salt, pepper, and cayenne. Divide the stuffing between the pieces of zucchini.
  4. Mix the bread crumbs and grated cheese together and distribute over the stuffed zucchini. Melt 1 tablespoon of butter and drip over the bread crumbs. Bake stuffed zucchini in a greased baking pan for 20-30 minutes.

My Notes:
I like this idea; I think I would like the result much more if I wasn't so tired of zucchini!
It's clearly easy to turn this into a vegetarian recipe by omitting the ham.

Liz's Rating: 8/10
Tim's Rating: 7/10


Cate said...

Yum! That's a great idea for using up zucchini.

Joelen said...

I really like the idea of stuffed zucchini!