In spring and summer, I often make stuffed zucchini, especially when I’m in the mood for a meal different from the usual meat. Ham and cheese stuffed zucchini is my latest version of this dish, which has become a hit among my family for its delicate taste and filling full of gooey mozzarella. The preparation of ham and cheese stuffed zucchini is very simple, and the result is always delicious, whether served hot or at room temperature. The trick to flawless cooking lies in briefly blanching the zucchinis, halved lengthwise, to soften both the skin and the pulp, which will then be used for the filling. Once extracted and chopped, the pulp is mixed with chopped ham and mozzarella cheese, enriched with a sprinkling of Parmesan and an egg to ensure the perfect cohesion of the ingredients. Ham and cheese stuffed zucchini is a recipe that easily adapts to any occasion, making it ideal for a family lunch or a casual dinner with friends.
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Ingredients for ham and cheese stuffed zucchini
- Power 293,96 (Kcal)
- Carbohydrates 9,12 (g) of which sugars 0,19 (g)
- Proteins 24,46 (g)
- Fat 18,92 (g) of which saturated 8,49 (g)of which unsaturated 5,66 (g)
- Fibers 2,25 (g)
- Sodium 1.132,15 (mg)
Indicative values for a portion of 258 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
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How to prepare ham and mozzarella stuffed zucchini
Qui puoi leggere la ricetta in italiano!
To prepare the stuffed zucchini, start by washing and trimming them. Choose zucchini that are as large and straight as possible to make your work easier. Cut them in half lengthwise and blanch them in lightly salted water for 5-6 minutes.
They shouldn’t be cooked too much or they will break when you hollow them out. Drain them, let them cool, and with a knife, make an incision along the skin without piercing through to the bottom. Using a teaspoon, gently hollow them out, leaving a few millimeters of flesh on the sides and bottom of the zucchini.
Lightly season them with salt. Discard about one-third of the extracted flesh, coarseley chop the rest with a knife, and place it in a bowl.
Finely chop the cooked ham and the mozzarella. Choose a rather dry mozzarella, or let it drain well once chopped to eliminate excess water. Combine the zucchini flesh, cooked ham, mozzarella, egg, and Parmesan in the bowl. Lightly salt and mix everything with a spoon.
Proceed to stuff the zucchini: using a teaspoon, fill the zucchini shells, forming a fairly thick layer. Compact it well with your fingers or the back of the spoon. Lightly sprinkle them with some breadcrumbs.
Place the ham and cheese stuffed zucchini in a lightly greased baking dish and drizzle some oil over them. Bake them in a preheated oven at 392 °F (200° C) for about 30 minutes, until they are lightly golden on the surface (13). Remove the stuffed zucchini from the oven and serve them hot or warm.
How to store
If there are leftovers, you can store the stuffed zucchini in the refrigerator for a couple of days and then briefly reheat them in the oven or microwave before enjoying them.
Frequently Asked Questions (FAQ)
What can I use instead of ham?
You can replace cooked ham with bologna or others cold cuts in the same quantities.
What can I use instead of mozzarella?
You can use another cheese of your choice, such as provola, emmental, cheddar, or gruyere.
Varied doses for servings