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Stuffed Zucchini

From Our Kitchen

Preheat the oven to 350°F


6 medium round zucchini
olive oil
1 minced onion
2 minced garlic cloves
½ lb. bulk sausage meat
½ lb. chopped ham
2 eggs, beaten
1 slice bread, soaked in water and squeezed dry
2 Tbsp. cream
½ cup dry white wine
salt and pepper


Bring a large pot of salted water to a boil. Add the whole zucchini and boil for 10 minutes. Drain and cool. Cut across the top
of the zucchini and save the caps. Scoop out the zucchini flesh leaving ¼ inch of lining, and chop it. Heat a film of olive oil in a large skillet over medium high heat.

Add the onions and bulk sausage, breaking up the sausage with a wooden spoon. Cook until the sausage is no longer pink. Add the zucchini and garlic, and cook for 3-4 minutes. Pour this into a large bowl. Add the ham, eggs, bread and cream, and mix
well. Add salt and pepper to taste. Stuff the zucchini with this mixture. Pour the white wine into a casserole dish large enough to fit all of the zucchini in one layer.

Replace the caps on the zucchini and place in the casserole dish. Bake 45 minutes.