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Ham Stuffed Zucchini

Western.Chefs's picture
Ingredients
  Squash zucchini 3 , washed and cut in half lengthwise (2 Inches Thick)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Diced cooked ham 3⁄4 Cup (12 tbs)
  Dry bread crumbs 2 Cup (32 tbs), toasted
  Tomato sauce 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

Scoop out pulp and chop zucchini, reserving shells.
Combine onion, celery, and butter or margarine in a small skillet; saute until onion is transparent.
Combine chopped zucchini, onion mixture, salt, pepper, ham, bread crumbs, and tomato sauce.
Stuff mixture into zucchini shells and sprinkle cheese over the top.
Place in a shallow baking pan; cover and refrigerate for at least 1 hour.
Remove cover; pour boiling water around the stuffed zucchini until water is about 1/4-inch deep.
Cover dish tightly, and bake at 375° about 30 minutes or until zucchini shells begin to soften.
Remove cover and bake 10 minutes longer

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini

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