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Ham And Egg Stuffed Zucchini Recipe
|Vegetable oil||1 Tablespoon|
|Onion||1⁄2 , finely chopped|
|Soft bread crumbs||1 Cup (16 tbs)|
|Finely chopped cooked ham||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Eggs||2 , separated|
|Grated cheddar cheese||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1405 Calories from Fat 804
% Daily Value*
Total Fat 91 g139.6%
Saturated Fat 42.9 g214.6%
Trans Fat 0 g
Cholesterol 578.3 mg
Sodium 1472.1 mg61.3%
Total Carbohydrates 63 g21.1%
Dietary Fiber 14.7 g58.7%
Sugars 20.9 g
Protein 94 g187.3%
Vitamin A 89.2% Vitamin C 240.2%
Calcium 97.8% Iron 60.8%
*Based on a 2000 Calorie diet
Cover and steam until nearly tender, 7 to 10 minutes.
Drain and rinse quickly in cold water to stop cooking.
Cut in halves lengthwise and scoop out centers with a teaspoon, leaving a 1/4-inch shell.
Turn shells upside down on paper towels to dry.
Rub lightly with oil.
Cook onion in melted butter until soft.
Add chopped zucchini, bread crumbs, ham and seasonings.
Stir over low heat a minute or two.
Blend in beaten egg yolks and half the cheese.
Beat whites until stiff and fold in.
Place shells in shallow pan.
Spoon in stuffing and sprinkle with rest of cheese.
Bake at 350°F about 30 minutes.