Stuffed Zucchini with Ham and Mushrooms

Starting in September around here, people who grow zucchini in their garden begin to discover super-sized zukes that somehow missed getting picked earlier and just kept on growing. My mother’s friend Claire gave us such a monster zucchini from her garden this week – 14 inches long, and weighing at least a couple of pounds. Fortunately for us, she also included her favorite stuffed zucchini recipe, tried and true. Mushrooms, onions, ham and butter – yes, it was fabulous. Thank you Claire!

Stuffed Zucchini with Ham and Mushrooms Recipe

Ingredients

  • 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

Method

stuffed-zucchini-1.jpg

1 Preheat oven to 350°F. Wash and scrub the zucchini; split each in half lengthwise. Scoop out the seeds and pulp, leaving shells about 1/3-inch to 1/2-inch thick.

2 Steam the zucchini halves until almost tender, about 8-12 minutes, depending on the size of the zucchini. Note that for a jumbo zucchini, you'll need to get a little creative with the steaming, as the halves won't fit in a normal steamer. I steamed mine in a fish poacher. You could put a large zucchini on a rack in a roasting pan over half and inch of boiling water, cover it with aluminum foil and cook it in a hot oven until almost tender.

stuffed-zucchini-2.jpg

3 While the zucchini is steaming, melt 3 Tbsp of butter in a large sauté pan, add the chopped onions and sliced mushrooms, sauté until soft. Stir in the ham, parsley, Worcestershire sauce. Season to taste with salt, pepper, and cayenne. Pile the stuffing into well-drained zucchini shells.

4 Mix the bread crumbs and grated cheese together and sprinkle over the stuffed zucchini. Melt 1 Tbsp of butter and drip over the bread crumbs. Place the zucchini boats in a greased baking pan; bake at 350°F until toasted on top and heated through, 20-30 minutes.

Serves 4.

14 Comments

  1. beckiwithani

    This looks great. Are the skins tender enough to eat? I make a very similar stuffed eggplant recipe, and the skins are too tough to eat unless I pop them in the oven a few minutes before adding the stuffing. But zuchinni skins probably cook faster…

  2. Elise

    Hi Becki – The skin of this zucchini was perfectly tender, but that was because we steamed the zucchini halves first, before stuffing them and baking them. (See step 2 in the recipe.) I imagine that if you didn’t follow the steaming step, the skins could be rather tough.

  3. Marty

    I have a bad feeling about suggesting this on a real cooking website. But here goes. Steaming vegetables also can be accomplished in the microwave. Even a large zucchini. Wrap it in plastic with a tablespoon of water, and microwave until tender.

    Also, you could try this with a zucchini that has been grilled first. I think the smoky-grilled flavor would be a nice addition.

  4. Laura

    Hi! This recipe was great. The first time I made it, I made it with the ham and we loved it. The Second time I made it, I had a guest that does not eat ham, so I altered the recipe. I used the zuchinni that was hollowed out and added that to the stuffing. I also used a wild mushroom mix. Both recipes turned out amazing! The best part is, it’s so simple!
    Thanks!

  5. Kelly

    I just discovered this site two days ago, and it’s proven very useful already! This recipe was the first one I tried, and I made one of the macaroni and cheese recipies to go with it. They were both delicious!
    I was looking for something to use up that last bit of ham from thanksgiving and this was perfect. I will definately use this one again. I wonder if shrimp, crawfish and/or crab would be good instead of the ham, I’m thinking of trying a few things :) Thanks!

  6. Chi Chi

    This recipe is wonderful! I used bacon because, well, we love bacon! Delicious and easily adjusted for my dad who is diabetic. Thanks for an easy to follow recipe!

  7. Laoise Hadley

    I didn’t see the step in the recipe that added the zuke pulp/meat to the stuffing. Why would you just throw away the meat of the vegetable? It seems rather wasteful to me. good thing you don’t usually have to pay for them by the pound!

    Instead, try this:

    Chop the pulp into small bits, mix it in with the stir-fry, before adding the mixture to the ‘boats’ pour it all into a large mixing bowl first and let it cool down a few minutes.

    While its still pretty warm, mix in the grated cheese and mix it well, but QUICKLY, then get it right into the boats.

    The cheese will be uniform all through, and adding back the zuke helps to boost you up to your RDi of veggies.

    If you find that using all of the pulp/meat from the zuke is too much, chop it to small bits, toss into a freezer bag and drop it into the pot next time you make a pasta sauce or soup. it will help thicken them, and again, help to boost your veggie input!

  8. Elise

    Hi Laoise – When you are working with a zucchini this big, the pulp and the seeds tend to be rather bitter, which is a good reason for scooping them out and not using them in this recipe. Perhaps it can be used in a zucchini bread recipe where there is enough sugar added to counteract the bitterness. Don’t know, haven’t tried it. But I do not recommend using the pulp and seeds for this stuffed zucchini. Of course if it works for you, then by all means, enjoy!

  9. Dani

    OMG, I tried this recipe tonight and it was the bizzy bizzy bomb!! Of course I didn’t follow the recipe instructions exactly (& I wonder why my son doesn’t follow instructions properly…hmmm…) anyway, I did use the pulp, but my eggplant wasn’t large either. I used red onion, added garlic (on everything) and tomato. I added the chopped tomato at the end when I added the cheese. I forgot the bread crumbs and cayenne, but since I used the pulp from the eggplant it worked out perfectly…oh, my son (9 yrs.) had seconds & said he preferred this over salad anyday…

    Elise, you too are the bomb for this website…you’re making my numerous attempts at becoming a vegetarian so easy and pleasant…thank you!

  10. Laura

    This is amazing! I remember my mom making stuffed zucchini at the end of summer with the last products of the garden, and have been looking for a recipe worthy of hers!

    This is absolutely the recipe. I didn’t measure anything, just threw it all in the pan, and I didn’t use breadcrumbs- just covered the top with cheese. Couldn’t be easier, or better tasting.

    Thank you so much for posting this!

  11. Vikisu

    My husband is diabetic so I fix stuffed zuccini a lot. I also slice my zuccini length-wise and use it for lasagna noodles layered with speghetti-sauce, cottage cheese and home-made mozzarella cheese. Out of this world. Some of the zuccini I grind up and put in freezer bags to have bread year-round.

  12. Suzanne

    My family thought the ham through the whole dish off. Would have been better with ground sausage I think.

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