- Zucchini 6
- Cooked ham 100grams
- Champignon mushrooms 150 grams
- Chopped Parsley as much as it is needed
- Breadcrumbs as much as it is needed
- Garlic 1 clove
The zucchini stuffed with ham and mushrooms are a tasty second course with a very simple preparation. Just boil the zucchini, prepare the stuffing and that’s it. A recipe that, thanks to the versatility of zucchini, lends itself to many types of stuffing. The zucchini stuffed with tuna or with meat or, in the vegetarian version, with ricotta are also delicious. In short, there is a stuffed zucchini for everyone. For this recipe you can use both round zucchini and normal zucchini, the result will be excellent in both cases.
Boil the zucchini for about 10 minutes in plenty of salted water (1). After 10 minutes, remove them from the water and remove the ends (2). Cut the zucchini for the long side and with the help of a teaspoon remove the inner pulp and put it aside in a bowl (3).
Prepare the mushrooms. In a non-stick pan, put a little oil and a clove of garlic and let it fry for a few minutes. Add the mushrooms and cook for about 15 minutes. Add the mushrooms, without garlic, to the zucchini pulp (4) (5) and blend the ingredients with the minipimer (6).
Add the cooked ham cut into strips (7) and mix the ingredients well. Adjust with a pinch of salt and oil. Add the parsley (8) and finish mixing the ingredients. Place the zucchini in a baking dish and fill them with the stuffing of mushrooms and ham (9). Cover the surface with the breadcrumbs and bake for about 20 minutes at 180 degrees.
How to preserve stuffed zucchini
Stuffed zucchini can be perfectly kept in the refrigerator if stored in an airtight container. It is likely that it will remain some stuffing, you can freeze it and use it to stuff any other kind of vegetables. In this way you will not waste anything.