Stuffed Zucchini

Stuffed Zucchini

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Servings: 4
Calories: 455


  • 2.2 lb Zucchini courgettes
  • 2 tsp salt
  • 1 3/4 pint water
  • 1 oz butter for greasing
  • 3 1/2 oz grated Parmesan cheese
  • chopped herbs

for the stuffing

  • 2 oz onion
  • 1 clove of garlic
  • 1 1/4 cup button mushrooms
  • 50 ml cooking oil
  • 150 g lean ham
  • 3/4 cup soft white breadcrumbs
  • salt
  • a pinch of ground mace
  • black pepper


  • Add the salt to the water in a saucepan and bring it to the boil.
  • Add the courgettes and cook for 8 minutes.
  • Drain and cut in half lengthways. Scoop out the pulp and put it into a small bowl.
  • Keep the skins aside.

To make the stuffing,

  • prepare and chop the onion, garlic, and mushrooms.
  • Heat the oil and saute the vegetables for 5 minutes.
  • Remove from the heat and keep aside.
  • Mince the ham finely and mix with the breadcrumbs and courgette pulp.
  • Add to the pan, return to the heat and cook for 3 minutes.
  • Turn the mixture into a large bowl.
  • Beat the egg until liquid and season well with salt, mace, and pepper; then add enough egg to the main mixture to make a paste soft enough to be spooned. Season generously.
  • Fill the courgette skins with the mixture and level the surfaces.
  • Place on a baking tray well greased with soft butter.
  • Sprinkle the stuffed courgettes with the cheese and bake in a moderate oven, 180°C, Gas 4, for 15-20 minutes until the cheese is melted and golden brown.
  • Brush once or twice with butter while baking.
  • Sprinkle with chopped herbs, and serve hot.
  • Serve alone, or with rice.
Calories: 455 kcal
Carbohydrates: 26 g
Protein: 24 g
Fat: 29g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 60 mg
Sodium: 1798 mg
Potassium: 973 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 891 IU
Vitamin C: 47 mg
Calcium: 370 mg
Iron: 3 mg
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