Ham And Egg Stuffed Zucchini Recipe


Health IndexHealthyCourse
MethodMain Ingredient


 Zucchini4 Large
 Salt To Taste
 Vegetable oil1 Tablespoon
 Onion1⁄2 , finely chopped
 Butter/Margarine2 Tablespoon
 Soft bread crumbs1 Cup (16 tbs)
 Finely chopped cooked ham1 Cup (16 tbs)
 Allspice1 Pinch
 Marjoram1 Teaspoon
 Freshly ground black pepper To Taste
 Eggs2 , separated
 Grated cheddar cheese3⁄4 Cup (12 tbs)

Nutrition Facts

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


Put zucchini in wide heavy pan or skillet with 1 inch of boiling water and 1 teaspoon salt.
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.
Chop centers.
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.