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+ servings

Stuffed Zucchini

Tasty zucchini stuffed with ham and cream sauce.
Course Vegetable
Cuisine Italian
Keyword stuffed zucchini, zucchini with ham stuffing
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 217kcal
Author Joe Boyle


  • 5-6 medium zucchini

White Sauce

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup hot milk
  • 1/4 teaspoon freshly grated nutmeg
  • 3 tablespoons freshly shredded parmesan cheese
  • salt and pepper to taste


  • 3 tablespoons parsley
  • 4 oz boiled ham
  • 3 tablespoons panko bread crumbs
  • salt and pepper to taste
  • white sauce
  • 2 tablespoons freshly shredded parmesan for topping the stuffed zucchinis


  • Preheat the oven to 400°F. Boil the zucchinis in a large saucepan in salted water for 5 to 10 minutes, depending on the size. Drain and place in cool water, set aside.
  • To make the sauce, melt the butter in a medium pan, stir in the flour to make a smooth paste, then quickly whisk in the hot milk and cook for 2 or 3 minutes longer until thickened. Add the nutmeg, parmesan cheese and salt and pepper to taste, and whisk until smooth.
  • Dry the cooled zucchini with paper towels, trim off both ends, and slice in half lengthwise. Scoop out the pulp with a small spoon, leaving a 1/4" thick shell. Chop the pulp, ham, and parsley in a food processor, then add it all to a bowl, and mix in the bread crumbs and white sauce. Taste and adjust seasonings.
  • Stuff the zucchinis, place on a parchment lined baking sheet, sprinkle with the remaining parmesan cheese, and bake for 15 to 20 minutes until lightly golden and crusty.


Serving: 2g | Calories: 217kcal | Carbohydrates: 13.9g | Protein: 13.4g | Fat: 12.6g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 950mg | Fiber: 2.5g | Sugar: 7.6g