Ham Stuffed Zucchini Recipe
Ingredients
| Zucchini | 8 Small | |
| Salt | 2 Teaspoon | |
| Cooked ham | 4 Cup (16 tbs) | |
| Eggs | 2 | |
| Pepper | 1/4 Teaspoon | |
| Basil leaf | 1 Teaspoon, crumbled | |
| Pimiento | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Shredded Swiss cheese | 1/4 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon |
Directions
1. Cut off the ends of the zucchini; hollow out with an apple corer, removing all of the pulp and leaving only the shell. Sprinkle the insides with 1 teaspoon of the salt.
2. Combine ground ham, remaining teaspoon of salt, eggs, pepper, basil, pimiento, green pepper and cheese in a medium-size bowl. Pack 1/2 cup of filling into each shell, using your fingers or a tea spoon.
3. Place zucchini in a greased, large baking dish. Brush with oil.
4. Bake in moderate oven (325°) for 45 minutes, or until tender.
2. Combine ground ham, remaining teaspoon of salt, eggs, pepper, basil, pimiento, green pepper and cheese in a medium-size bowl. Pack 1/2 cup of filling into each shell, using your fingers or a tea spoon.
3. Place zucchini in a greased, large baking dish. Brush with oil.
4. Bake in moderate oven (325°) for 45 minutes, or until tender.
Chef
