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Ham And Egg Stuffed Zucchini

Western.Chefs's picture
  Zucchini 4 Large
  Salt To Taste
  Vegetable oil 1 Tablespoon
  Onion 1⁄2 , finely chopped
  Butter/Margarine 2 Tablespoon
  Soft bread crumbs 1 Cup (16 tbs)
  Finely chopped cooked ham 1 Cup (16 tbs)
  Allspice 1 Pinch
  Marjoram 1 Teaspoon
  Freshly ground black pepper To Taste
  Eggs 2 , separated
  Grated cheddar cheese 3⁄4 Cup (12 tbs)

Put zucchini in wide heavy pan or skillet with 1 inch of boiling water and 1 teaspoon salt.
Cover and steam until nearly tender, 7 to 10 minutes.
Drain and rinse quickly in cold water to stop cooking.
Cut in halves lengthwise and scoop out centers with a teaspoon, leaving a 1/4-inch shell.
Chop centers.
Turn shells upside down on paper towels to dry.
Rub lightly with oil.
Cook onion in melted butter until soft.
Add chopped zucchini, bread crumbs, ham and seasonings.
Stir over low heat a minute or two.
Blend in beaten egg yolks and half the cheese.
Beat whites until stiff and fold in.
Place shells in shallow pan.
Spoon in stuffing and sprinkle with rest of cheese.
Bake at 350°F about 30 minutes.

Recipe Summary

Side Dish

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