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



  • 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; 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.


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.

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Showing 4 of 14 Comments

  • 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…

  • 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.

  • 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.

  • 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!

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