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Ham Stuffed Zucchini Recipe
|Squash zucchini||3 , washed and cut in half lengthwise (2 Inches Thick)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Diced cooked ham||3⁄4 Cup (12 tbs)|
|Dry bread crumbs||2 Cup (32 tbs), toasted|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1185 Calories from Fat 378
% Daily Value*
Total Fat 49 g76%
Saturated Fat 27.3 g136.4%
Trans Fat 0 g
Cholesterol 228.1 mg
Sodium 3064 mg127.7%
Total Carbohydrates 110 g36.8%
Dietary Fiber 14.6 g58.5%
Sugars 26.2 g
Protein 77 g154.9%
Vitamin A 61.1% Vitamin C 205.9%
Calcium 79.3% Iron 59.7%
*Based on a 2000 Calorie diet
Combine onion, celery, and butter or margarine in a small skillet; saute until onion is transparent.
Combine chopped zucchini, onion mixture, salt, pepper, ham, bread crumbs, and tomato sauce.
Stuff mixture into zucchini shells and sprinkle cheese over the top.
Place in a shallow baking pan; cover and refrigerate for at least 1 hour.
Remove cover; pour boiling water around the stuffed zucchini until water is about 1/4-inch deep.
Cover dish tightly, and bake at 375° about 30 minutes or until zucchini shells begin to soften.
Remove cover and bake 10 minutes longer