F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Stuffed Zucchini
© Quentin Bacon

Stuffed Zucchini

  • SERVINGS: 12

If you can find round zucchini about the size of tennis balls at a farmers’ market, fill them with this pleasantly dense onion and bread-crumb stuffing.

  1. 1/4 cup plus 1 tablespoon pure olive oil, plus more for drizzling
  2. 1 medium onion, coarsely chopped
  3. 6 long or round zucchini (6 to 8 ounces each)
  4. 4 cups coarse fresh bread crumbs
  5. 1 cup coarsely chopped parsley
  6. 5 ounces baked ham, sliced 1/4 inch thick and cut into 1/4-inch dice
  7. Salt and freshly ground pepper
  8. Freshly grated nutmeg
  9. 5 large eggs, beaten
  10. 1/4 cup water
  11. 3 garlic cloves, halved
  12. 3 medium tomatoes, chopped
  1. Preheat the oven to 350°. Heat 1/4 cup of olive oil in a large skillet. Add the onion and cook over low heat, stirring occasionally, until softened, about 8 minutes. Transfer the onion to a large bowl and let cool to room temperature.
  2. Cut the long zucchini in half lengthwise. Or cut off the top quarters of the round zucchini. Scoop out the insides, leaving 1/4-inch-thick shells.
  3. Add the bread crumbs, parsley and ham to the onion and season with salt, pepper and nutmeg. Mix in the eggs. Season the zucchini shells with salt and pepper and fill them with the stuffing. Cover with the lids if using round zucchini.
  4. Grease a large baking pan with the remaining 1 tablespoon of olive oil. Add the water, garlic and tomatoes and arrange the stuffed zucchini in the pan; drizzle the zucchini generously with olive oil. Cover with foil and bake for 25 minutes. Uncover and bake for 25 minutes, or until browned on top. Spoon the pan juices over the zucchini and serve.
Make Ahead The stuffed zucchini can be refrigerated unbaked overnight.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.