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Stuffed Zucchini with Ham and Mushrooms

Stuffed Zucchini with Ham and Mushrooms


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Method

1 Prep the zucchini: Preheat oven to 350°F. Wash and scrub the zucchini; split each in half lengthwise. Scoop out the seeds and pulp, leaving shells about 1/3-inch to 1/2-inch thick.

2 Steam the zucchini halves: Steam the zucchini halves until almost tender, about 8-12 minutes, depending on the size of the zucchini.

Note that for a jumbo zucchini, you'll need to get a little creative with the steaming, as the halves won't fit in a normal steamer. I steamed mine in a fish poacher. You could put a large zucchini on a rack in a roasting pan over half an inch of boiling water, cover it with aluminum foil and cook it in a hot oven until almost tender.

3 Sauté onions, mushrooms, add ham, parsley: While the zucchini is steaming, melt 3 Tbsp of butter in a large sauté pan, add the chopped onions and sliced mushrooms, sauté until soft. Stir in the ham, parsley, Worcestershire sauce. Season to taste with salt, pepper, and cayenne.

4 Stuff the zucchini halves: Pile the stuffing into well-drained zucchini shells. Mix the breadcrumbs and grated cheese together and sprinkle over the stuffed zucchini. Melt 1 Tbsp of butter and drip over the breadcrumbs.

5 Bake: Place the zucchini boats in a greased baking pan; bake at 350°F until toasted on top and heated through, 20-30 minutes.

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Smoked ham stuffed zucchini boats

Ingredients

  • 1 2 &frasl3 lbs 750 g zucchini
  • 1 tsp 1 tsp salt
  • 1 tbsp 1 tbsp olive oil
  • 14 oz. 400 g smoked deli ham
  • 4 oz. (½ cup) 110 g (120 ml) cottage cheese
  • 2 tbsp 2 tbsp mayonnaise
  • 2 tbsp 2 tbsp red onion, finely chopped red onions, finely chopped
  • ½ tbsp ½ tbsp dried rosemary
  • 1½ cups (6 oz.) 350 ml (170 g) cheddar cheese, shredded
  • salt and pepper
  • 7 oz. (5½ cups) 200 g (1.3 liters) lettuce
  • 4 tbsp 4 tbsp olive oil
  • ½ tbsp ½ tbsp white wine vinegar
  • salt and pepper

Instructions

Feel free to vary the recipe by using this yummy filling in eggplant or bell peppers.

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16 comments

And if they are zucchini vegetable carbs, do they really count.

Why does this recipe have 7 CARBS?
And if they are zucchini vegetable carbs, do they really count.

Zucchini, cottage cheese, cheese and onion all have carbs. The carbs we list are the net carbs which are digested and yes, should be counted.

Isn’t 7 carbs high for a Keto meal? Or is it 7 carbs total for the 4 servings?

The orange circle indicates this is a moderate low carb recipe, not in the keto recipe collection. However, many people eating keto can easily tolerate 7-10 grams of carbs per meal. This is in the moderate low carb collection because it's lower fat and higher protein (by percentage of calories) than our keto meals are.


Recipe Summary

  • 3 (1.3-ounce) slices day-old whole-wheat bread
  • 3 medium zucchini
  • .38 teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 cup finely chopped onion
  • ⅓ cup canned artichoke hearts, drained and chopped
  • 1 tablespoon chopped fresh thyme
  • 3 garlic cloves, minced
  • 3 tablespoons dry white wine
  • 5 tablespoons grated Parmesan cheese
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons finely grated lemon rind

Place bread in a food processor pulse until fine crumbs form. Set aside.

Cut zucchini in half lengthwise scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.

Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion sauté 5 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic cook 45 seconds. Add wine cook 1 minute or until most of liquid evaporates. Combine breadcrumbs and onion mixture in a large bowl stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.


Find the most delicious recipes here

1. Soak and clean the zucchini as directed on page 530, but do not cut off the ends.

2. Bring 3 to 4 quarts of water to a boil, put in the zucchini, and cook until partly tender, still somewhat resistant when prodded with a fork. Drain, and as soon as they are cool enough for you to handle, cut off both ends, cut each zucchini into 2 shorter pieces, then cut each piece lengthwise in half. Using a teaspoon, gently scoop out the zucchini flesh, taking care not to break the skin. Discard half the scooped out flesh, and coarsely chop the other half Set both the chopped flesh and the hollowed zucchini aside.

4. Put the butter, oil, and onion in a skillet, turn on the heat to medium, and sauté the onion just until it becomes translucent. Add the chopped ham, and cook it for about 1 minute, stirring once or twice. Add the chopped zucchini flesh, turning it to coat it well, and turn the heat up to high. Cook, stirring from time to time, until the zucchini becomes colored a rich gold and acquires a creamy consistency. Add salt and pepper, stir quickly once or twice, then transfer the contents of the skillet to a small bowl, using a slotted spoon or spatula.

5. Prepare the béchamel, cooking it long enough to make it rather thick. Pour the béchamel into the bowl with the sautéed zucchini flesh, mix, then add the grated Parmesan, a tiny grating of nutmeg - about 1/8 teaspoon - and the egg, and mix quickly until you obtain a uniform blend of all the ingredients.

6. Smear the bottom of the baking dish with butter. Place the hollowed-out zucchini in the dish, skin side facing down. Fill each one with the béchamel and zucchini flesh mixture, sprinkle with bread crumbs, and dot with butter.

Ahead-of-time note: You may complete the dish up to this point several hours in advance on the same day you are going to serve it. Do not refrigerate.

7. Place the dish on the uppermost rack of the preheated oven, and bake for 15 to 20 minutes, until a light golden crust forms on top. After taking the dish out of the oven, allow it to settle for 5 to 10 minutes before bringing it to the table.

1. Put the milk in a saucepan, turn on the heat to medium low, and bring the milk just to the verge of boiling, to the point when it begins to form a ring of small, pearly bubbles.

2. While heating the milk, put the butter in a heavy-bottomed, 4- to 6- cup saucepan, and turn on the heat to low. When the butter has melted completely, add all the flour, stirring it in with a wooden spoon. Cook, while stirring constantly, for about 2 minutes. Do not allow the flour to become colored. Remove from heat.

3. Add the hot milk to the flour-and-butter mixture, no more than 2 tablespoons of it at a time. Stir steadily and thoroughly. As soon as the first 2 tablespoons of milk have been incorporated into the mixture, add 2 more, and continue to stir. Repeat this procedure until you have added 1/2 cup milk you can now put in the rest of the milk 1/2 cup at a time, stirring steadfastly, until all the milk has been smoothly amalgamated with the flour and butter.

4. Place the pan over low heat, add the salt, and cook, stirring without interruption, until the sauce is as dense as thick cream. To make it even thicker, should a recipe require it, cook and stir a little longer. For a thinner sauce, cook it a little less. If you find any lumps forming, dissolve them by beating the sauce rapidly with a whisk.


Heat the oven to 425 degrees Fahrenheit. Line a baking sheet with a silicone baking mat, aluminum foil, or parchment paper.

Cut the zucchini in half, lengthwise. Use a spoon to scoop out a channel down the middle of each zucchini half, making boats.

Rub the zucchini with the olive oil and a generous pinch of salt. Place the zucchini halves, cut-side-down, onto the prepared baking sheet. Roast for about 12 minutes or until the zucchini is tender, but not soft.

Meanwhile, chop the roasted red pepper into small pieces. Then, in a small bowl, mix the peppers with the ricotta and parmesan cheese.

Flip the zucchini so that they are cut-side-up and divide the ricotta-pepper mixture between the zucchini boats. Sprinkle mozzarella on top then place the zucchini back into the oven and bake for another 8 to 10 minutes, until the cheese melts and the zucchini is soft. For some browned cheesy spots, before taking the baking sheet out of the oven, turn the oven to broil and broil until the cheese bubbles and browns, an additional 1 to 2 minutes.

Serve with basil and a bit of fresh ground black pepper scattered on top.


Bread Crumb and Parmesan Stuffed Mushrooms

Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms. Sautee mushroom caps and reserve. Cook chopped stems with onion, garlic, and peppers. Add breadcrumbs to make a doughy mixture and fill the caps. Top with Parmesan and bake for 20 minutes or until brown.

Add 2 tablespoon of goat cheese to the mixture for extra tang. Make a vegan version by adding 1 teaspoon of nutritional yeast to the filling, and using grated cashews instead of Parmesan to top the caps.

Prep and bake in 30 minutes.


The Right Stuff: 21 Mouthwatering Stuffed Recipes

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The sweetness from honey balances out the heat in these jalapeno, olive, and yogurt stuffed baby peppers.

To pump up the smoky flavors in this dish, Alyssa Gorelick grills both the stuffed poblanos and the vegetables for the romesco sauce. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger.

Brimming with hearty mushrooms, wine-soaked bread, savory spices, and cheese, these stuffed eggplants are so packed full of flavor, you'll never miss the meat.

Stuffed with prunes, chestnuts, and pancetta, this sweet and savory steak recipe is perfect for a weeknight in.

Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil, and Hungarian peppers (spicy wax chiles). For an easy alternative, just top the roasted zucchini with a little feta, then broil briefly.

Jessica Sullivan, the pastry chef at Boulevard Restaurant in San Francisco, developed these overstuffed chocolate-ganache sandwich cookies using nutty chocolate-chip cookies.

Inspired by Turkey's stuffed grape leaves, Mehmet Gurs ingeniously wraps goat cheese in the briny leaves, then quickly grills the little packages so the cheese melts.

This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi's take on a dish made by Elran Shrefler at Azura Restaurant.

Wine, raisins, onions, and herbs create a perfect bread stuffing to complement veal.

For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.

Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.

Maple-glazed roasted squash stuffed with quinoa and sautéed wild mushrooms. For a more substantial dish, serve it with roasted root vegetables brushed with the same glaze.

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Tradition-minded Greek cooks stuff all sorts of vegetables, like eggplant, zucchini, peppers, and onions. For the recipe here, look for tomatoes that aren't overly ripe, or they will fall apart while baking.

An Italian revelation: Smaller Italian frying peppers are much easier to brown in a skillet than the typical green bell peppers &mdash and they also cook faster. Experiment with these peppers stuffed with a mixture of Parmigiano-Reggiano cheese, pine nuts, red onion, hot Italian sausage, and spinach.

Fruity, pale-yellow güero peppers &mdash just like Hungarian wax peppers &mdash are a great source of vitamin C, folate, and manganese. They're perfect for stuffing because "they have a little chile personality without being too hot," Deborah Schneider says. The shrimp-and-cheese filling here is a delicious source of protein. And the tomatoes in the salsa add vitamin K and potassium while also balancing the sweetness of the mangoes, which are high in vitamins A and C.

This one-skillet dish from Utah's Amangiri Resort has more flavor than its short ingredient list suggests, especially if made with fresh-caught fish.

Boost the flavor of the creamy goat cheese filling with garlic and basil. The result works both as a side dish or a main course. Pair with a salad and crusty bread.

Here we create a new version of a Tuscan classic: fried squash blossoms stuffed with ricotta. In an homage to pimento cheese, a Southern favorite, we mix the ricotta with pimentos, and serve the blossoms raw.


Directions

Combine zucchini and salt in colander let stand 30 minutes.

Press zucchini between paper towels to remove excess moisture.

Clean mushrooms with damp paper towels. Remove stems and reserve for another use or discard. Brush mushroom caps with 3 tablespoons butter. Place on a rack in a broiler pan.

Saute garlic in remaining 1 tablespoon butter in a large skillet over medium-high heat for 1 minute. Add zucchini and cook 2 more minutes.

Remove from heat and cool slightly. Stir in ricotta cheese and remaining five ingredients.

Spoon mixture evenly into mushroom caps. Bake at 375 degrees F for 20 minutes. Serve immediately.


Italian Style Zucchini and Mushrooms

  • Kosher salt (optional)
  • 4 Tbsp extra virgin olive oil
  • 1 lb, about 1 large or 2 medium sized zucchini (green and/or yellow)/courgettes
  • 8 oz of mushrooms, sautéed in olive oil with a clove of garlic
  • 2 medium sized tomatoes (preferably Roma) diced or about 4 oz (1/2 cup) good quality passata like Mutti
  • salt and black pepper (hot pepper is very good in this dish, too)

Slice the zucchini in half lengthwise and then cut into slices.

TIP: If you like your zucchini with a little more bite, just place the cut pieces into a colander and lightly sprinkle with Kosher salt. Toss it around so it has salt all over, and let drain for about 20 minutes.

Heat 2 Tbsp of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside.

Next, add the other 2 Tbsp of the oil and the sliced zucchini. Sauté and stir frequently, for about 10 minutes.

When the zucchini are just beginning to show tinges of brown, add the sautéed mushrooms. Keep the pan on the heat.

Now add the diced tomatoes or puree (move the zucchini to one side and turn the heat up a little to cook the tomatoes a bit before mixing them through) and continue to sauté, turning occasionally. Add salt and pepper. Taste, and add more salt if it’s a bit bland. This dish is very flavorful.

Continue to cook for a few more minutes, then remove from heat.

This makes a nice, light summer lunch, or a tasty side dish, along with some crusty bread!

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Spinach and Mushroom Stuffed Zucchini – Supper for a Steal

My obsession with spinach and mushrooms is getting a little ridiculous. I now think it is not a dinner unless their is either spinach or mushrooms in the dish, preferably both. This combination is taking over my life and making it so easy to eat vegetarian almost every day.

I have drastically cut down on my red meat consumption. I’m now trying to eat it about every other month or less. Really, I won’t miss it because I never liked steak growing up. I do enjoy the occasional hamburger, but a loaded turkey burger can satisfy that craving.

As for chicken and fish, my goal is to eat more fish and less chicken. Chicken is currently my go to animal protein. I cook with it about twice a week and most of the time order it out at restaurants. Fish is a hard one for me, don’t get me wrong I absolutely love fish, but I get into a rut where I cook it the same way over and over.

Over the next few months I’m thinking of a rebrand for this blog focusing more on the healthy and delicious food I prepare and less on the menu planning. It’s just an idea floating about in my head at the moment, but don’t be surprised if it happens.

Now where were we? Oh yeah Spinach and Mushroom Stuffed Zucchini…

This Stuffed Zucchini makes a great light dinner or side dish. Serve it with some quinoa for a healthy and filling dinner.

I love that the Greek yogurt adds a little bit of creaminess and tartness to the dish.