Stuffed Zucchini with Ham and Mushrooms

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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

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  • Yield: Serves 4

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

1 Prep the zucchini: 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.

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2 Steam the zucchini halves: 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 an inch of boiling water, cover it with aluminum foil and cook it in a hot oven until almost tender.

3 Sauté onions, mushrooms, add ham, parsley: 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.

4 Stuff the zucchini halves: Pile the stuffing into well-drained zucchini shells. Mix the breadcrumbs and grated cheese together and sprinkle over the stuffed zucchini. Melt 1 Tbsp of butter and drip over the breadcrumbs.

stuffed-zucchini-ham-mushrooms-method-2

5 Bake: Place the zucchini boats in a greased baking pan; bake at 350°F until toasted on top and heated through, 20-30 minutes.

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Showing 4 of 13 Comments

  • Suzanne

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

  • 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.

  • 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!

  • 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!

  • Sofia

    This was SO good! I used diced prosciutto instead of ham. The family loved it! Thanks for the recipe.

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