Stuffed Zucchini with Ham and Parmigiano

Method9 steps

1. 1

   Step 1: Wash all 6 zucchini and trim off their ends. Bring a pot of water to a boil, salt it lightly and add the whole zucchini. Boil for about 3–4 minutes, until slightly softened but still firm enough to hold their shape.

   Parboil zucchini · 3 minUses 6 zucchini · Water for rinsing and boiling zucchini · Salt for the zucchini water

2. 2

   Step 2: Lift the parboiled zucchini from step 1 out of the water. When cool enough to handle, halve them lengthwise and scoop out some flesh to make 12 boats, leaving their walls intact. Reserve the boats for filling. Keep the removed flesh for another use.

   Uses All parboiled zucchini from step 1

   
3. 3

   Step 3: Wash and peel all 3 medium potatoes, cut into even chunks and put in a pan with water to cover. Bring to a boil and cook until fork-tender. Drain well and let steam dry briefly.

   Uses 3 medium potatoes · Water for rinsing and boiling potatoes

4. 4

   Step 4: Mash all the boiled, drained potatoes from step 3 in a bowl. Allow them to cool slightly before adding the egg.

   Uses All boiled potatoes from step 3

5. 5

   Step 5: Add the egg (1), all 100 g grated Parmigiano Reggiano and all 100 g diced cooked ham to the mashed potatoes from step 4. Mix until the filling is evenly combined.

   Uses All mashed potatoes from step 4 · 1 egg · 100 g grated Parmigiano Reggiano · 100 g diced cooked ham

   
6. 6

   Step 6: Divide all the potato, ham and cheese filling from step 5 between the 12 zucchini boats from step 2.

   Uses All filling from step 5 · All 12 zucchini boats from step 2

   
7. 7

   Step 7: Preheat the oven to 180°C. Lightly oil a baking dish and arrange all the filled zucchini from step 6 in it. Cut all 3 thin Emmental slices into strips and distribute them over the filling.

   Uses A little olive oil for the baking dish · All filled zucchini boats from step 6 · 3 thin Emmental slices

8. 8

   Step 8: Bake the topped zucchini from step 7 at 180°C for about 15 minutes, until the cheese is melted and golden, the zucchini is tender and the filling is fully cooked. Check that the center of the filling reaches 74°C (165°F); continue baking if needed.

   Bake stuffed zucchini · 15 minUses All topped zucchini from step 7

   
9. 9

   Step 9: Divide the 12 baked zucchini boats from step 8 between 6 portions, two boats per portion. Serve hot.

   Uses All 12 baked zucchini boats from step 8